Using ground chipotle peppers in place of standard chili powder makes this chili savory and subtly smoky. Dried Plum Purée enhances the flavor even more, making this ground turkey chili taste rich even though it’s leaner than versions made with ground beef.
15 ml / 1 tablespoon vegetable oil
390 g / 3 cups yellow onion, diced
14 g / 2 tablespoons minced garlic
1 jalapeño, stemmed, seeded, and diced
4 g / 2 teaspoons chipotle chili powder
3 g / 1 1/2 teaspoons paprika
1 g / 1/2 teaspoon cayenne
2 g / 1 teaspoon ground cumin
4 g / 2 teaspoons oregano, dried
454 g / 1 pound ground turkey
12 g / 1 tablespoon kosher salt
35 g / 2 tablespoons Dried Plum Purée
250 g / 1 1/2 cups pinto or cannellini beans
250 g / 1 1/2 cups black beans
795 g / 28 ounces canned tomatoes
340 ml / 12 ounces beer
In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion, garlic, and jalapeños and cook until softened, about 5 minutes.
Lower the heat to medium and stir in the chipotle chile powder, paprika, cayenne, cumin, and oregano. Stir in the turkey and season it with 1 teaspoon salt. Cook, breaking the turkey up with the spoon as it cooks, until browned in parts and nearly cooked through, about 5 minutes. Stir in the puree until well blended. Add the beans, tomatoes, beer, and 1 teaspoon salt, and stir to combine.
Cook over low heat, stirring occasionally, 50 minutes to 1 hour or until the flavors of the chili come together and the sauce has thickened. Season with the remaining 1 teaspoon salt, if desired, before serving. Serve with cilantro sprigs and lime wedges on the side.