Large Turkey Chili

Votes: 1

Time: 2 hours 10 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Serving size: 1 of 20
Calories 336, total fat 16 G., saturated fats 3 G., proteins 24 G., carbohydrates 21 G., fiber 6 G., cholesterol 63 mg, sodium 845 mg, sugar 5 G.

On a free weekend, break out your biggest pot and start making a huge batch of chili. All the time spent on this dish will be more than worth it mid-week, when you realize your freezer is stocked with dinner and you can relax after a day of work. This Tex-Mex-style chili with turkey and beans in a thick, spicy tomato sauce is poured into individual containers and frozen. It will keep for up to a month! If needed, defrost the chili, reheat it, and serve with traditional toppings (see the recipe for a list). It will be as delicious as if you just made it.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 large onions, chopped
10 cloves garlic, chopped
3 tbsp. chili powder
1 tbsp. l. dried oregano
1/4 cup tomato paste
3/4 cup olive oil
3 chipotle peppers in adobo sauce, coarsely chopped, with 3 tablespoons sauce
1.8 kg ground turkey
4 bottles of Mexican lager at 0.33
2 cans of 800g canned whole peeled tomatoes in their own juice
4 x 425g cans kidney beans, rinsed
To serve: chopped green onions, cilantro sprigs, avocado, sour cream, shredded Monterey Jack cheese, and/or tortilla chips

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Heat the olive oil in a large Dutch oven or saucepan over medium-high heat. Add the onion, garlic, chili powder, oregano, and 4 teaspoons salt and cook, stirring, until fragrant, about 4 minutes. Add the tomato paste, chipotle chiles, and adobo sauce and cook for 1 minute more. Add the turkey, breaking the ground meat up into small pieces with a wooden spoon, and cook until the meat begins to lighten in color, about 7 minutes. Add the beer and simmer until reduced by half, about 35 minutes. Add the tomatoes, working them into the pan with their juices and the beans, using your hands; bring to a simmer. Simmer, uncovered, stirring occasionally, until the sauce thickens, 1 hour to 1 hour 10 minutes.
Let the chili cool to room temperature, then divide it among four quart-size containers and freeze for up to 1 month.

To reheat, thaw the chili in the refrigerator overnight. Bring to a simmer over medium heat, stirring frequently until heated through. If desired, thin the chili with a little water and add salt to taste. Serve with your choice of toppings.

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