Texas-Style Turkey Chili
2
Points®
Total time: 2 hr 20 min • Prep: 20 min • Cook: 1 hr 30 min • Serves: 6 • Difficulty: Easy
Forget chili powder: Texas-style chili uses dried whole chilies and spices for rich flavour, not a store-bought mix. We add a bit of tomato puree to our version for body (many purists wouldn’t) and a few aromatic veggies because we love them. Go forth and simmer, then garnish the chili as you like with optional plain fat-free Greek yogurt, diced red onion or sliced scallion, and fresh lime.


Ingredients
Dried chile de arbol
3 item(s)
Water
1 cup(s)
Sunflower oil
2 tbsp(s)
Uncooked skinless turkey breast
2½ pound(s)
Table salt
1 tsp(s)
Onion
1 medium
Celery
1 stalk(s), medium
Garlic
4 clove(s), large
Ground cumin
1½ tbsp(s)
Canned tomato paste
3 tbsp(s)
Canned unsalted tomato puree
1½ cup(s)
Beer, ales and porters
6 fl oz
Canned beef broth
2 cup(s)
Ground chipotle chili
⅛ tsp(s)
Cilantro
¼ cup(s)
Instructions
1
In small bowl, combine dried chilies and boiling water and let soak 30 minutes. Remove and discard stems and seeds; transfer chiles and soaking liquid to blender. Puree and set aside.
2
Meanwhile, heat 1 tablespoon oil in very large pot over high heat. Sprinkle turkey with salt. Working in 3 batches, add turkey and cook, turning occasionally, until browned, about 4 minutes per batch. Remove with slotted spoon.
3
Add remaining 1 tablespoon oil to same pot . Add onion, celery, and garlic and cook, stirring frequently, until softened, about 5 minutes. Stir in cumin and cook 30 seconds. Stir in tomato paste and cook 2 minutes longer. Stir in tomato puree, beer, broth, pureed dried chile mixture, and ground habanero. Bring to boil, reduce heat, cover, and simmer until turkey is very tender, about 1 hour.
4
Simmer chili, uncovered, until thickened slightly, about 10 minutes. Taste and season with more salt and ground chile, if desired. Ladle evenly into 6 bowls. Serve with cilantro and other toppings of choice on the side for diners to customize their bowls.
5
Serving size: 1 1/3 cups
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