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Using ground chipotle peppers in place of standard chili powder makes this chili savory and subtly smoky. Dried Plum Purée…
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.
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
Cilantro
Lime wedges
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