Categories: chili, chowders, stews
Ingredients
- 1 Tbsp. olive oil
- 1 large onion, chopped
- 1 Tbsp. chopped garlic
- 1 Lb. ground turkey
- 1 small bay leaf
- 2 Tbsp. chili powder
- 1/8 tsp. ground cayenne or to taste
- 3/4 tsp. black pepper
- 1 (14.5 oz.) can diced tomatoes in puree
- 1 (16 oz.) can kidney beans with liquid
- 1 1/2 cups tomato puree
- 1 cup chicken broth, plus more as needed
- 2 tsp. apple cider vinegar
- 3/4 tsp. Tabasco or other hot sauce
Directions
- In a medium, heavy- bottomed pot, heat the oil over medium-high heat until hot. Stir in the onion and cook, stirring occasionally, until the onion is softened. Stir in the turkey and cook until browned, 6 to 8 minutes.
- Stir in the bay leaf, chili powder, cayenne (if using), crushed red pepper, salt and black pepper. Continue to cook, stirring frequently, for about 5 minutes to marry the flavors. Stir in the diced tomatoes, kidney beans, tomato puree and 1 cup chicken broth.
- Add the vinegar and Tabasco sauce. Cover loosely and adjust the heat to maintain a gentle simmer.
- Continue to cook for 30 to 40 minutes to develop the flavors, adjusting the consistency of the chili if needed with additional broth. Taste adjusting the spices and seasonings if desired.
- Remove from heat and chill if not using immediately; reheat before serving. The flavors will continue to develop and mature as the chili sits. This makes about 2 quarts chili, which will keep, covered and refrigerated for up to 1 week.