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Categories:
olive oil yellow onion chiles garlic kosher salt freshly ground black pepper turkey all-purpose tomato paste chiles chili powder ground cumin brown sugar oregano ground cinnamon ground cloves chicken broth chickpeas
Viewed: 33 - Published at: 3 years agoIngredients
- 2 Tablespoons Olive Oil
- 1 whole Yellow Onion, Chopped
- 2 whole Poblano Chiles, Seeded And Chopped
- 2 cloves Garlic, Minced
- 1 teaspoon Kosher Salt
- 1/2 teaspoons Freshly Ground Black Pepper
- 1-1/2 pound Ground Dark Meat Turkey
- 1 Tablespoon All-purpose Flour
- 4 Tablespoons Tomato Paste
- 2 whole Canned Chipotle Chiles In Adobo Sauce, Minced
- 3 Tablespoons Chili Powder
- 1 Tablespoon Ground Cumin
- 2 teaspoons Packed Brown Sugar
- 1 teaspoon Dried Oregano
- 1/2 teaspoons Ground Cinnamon
- 1/8 teaspoons Ground Cloves
- 3 cups Low Sodium Chicken Broth
- 1 can (15 Oz. Size) Chickpeas, Drained And Rinsed
Method
- Heat the olive oil in a large saucepan over medium-high heat. Add the onion, poblano peppers and garlic. Season with salt and pepper, and cook for 4 to 5 minutes, until the vegetables are softened. Add the turkey and cook for 4 to 5 minutes or until cooked through, breaking up the meat with the back of a spoon as it cooks.
- Add the flour and stir to combine. Add the tomato paste, chipotle peppers, chili powder, cumin, brown sugar, oregano, cinnamon, and cloves plus a dash of salt and pepper. Cook for 2 minutes. Add the chicken broth and chickpeas and bring the mixture to a boil. Reduce the heat to low and simmer for 15 to 20 minutes, stirring occasionally, until the chili thickens.
- Ladle the chili into bowls and serve.
