Turkey Chipotle Chili
There are certain things that are always packed into my suitcase when traveling from Peru to the States. Things I feel as though I can’t live without for the weeks or months I will be there. There are also certain things that are always packed into my suitcase when traveling from the States back to Peru. One of those items is Chipotle chiles. Another is Ancho Chile Powder. Mexican food is one of the things I crave when I can’t drive down to the nearest taqueria to buy a delicious burrito. I have several small cans of chipotles stocked up and a large container of ancho chile powder and I am so very glad. Why?
This is unbelievable. Delicious. Can’t-stop-eating-it-good.
- 1 tablespoon oil
- 2 cups finely diced onion
- 2 garlic cloves, minced
- 1 pound ground turkey breast
- 3 tablespoons panela sugar (substitute with dark brown sugar)
- 2 tablespoons ancho chile powder
- 1 tablespoon unsweetened cocoa
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 500 grams mayocoba beans, soaked & cooked until softened
- 3 Roma tomatoes, grated
- 1 cup tomato sauce (I use one small package of Salsati Salsa de Tomate)
- 2 cups chicken broth
- 3 chipotle chiles, minced
- 2 teaspoons adobo sauce (from the canned chipotle chiles)
- Heat oil in a large pot. Add onion, garlic, and turkey to pan; sauté 8 minutes or until turkey is browned and vegetables are tender. Add sugar, ancho chile powder, cocoa, cumin powder, black pepper, salt, beans, tomatoes, tomato sauce, chicken broth, chipotle chiles and adobo sauce. Stir the mixture together to blend; bring to a boil. Reduce heat; simmer 30 minutes or until slightly thickened, stirring occasionally.
Mayocoba beans are also known as Peruvian Beans in other countries. They can typically be purchased at a Latin Grocery store. Here in Peru, they are called Frijoles Canarios.
When I need to prepare the mayocoba beans, I soak them in the crockpot the day before I am planning to make the meal. At night, I turn the crockpot on low for 8 hours. The next morning, I can throw the chili together quickly and easily!
- Use canned pinto beans instead of starting with dried beans.
- Use canned diced tomatoes instead of the grated tomatoes and tomato sauce.
- Be sure to package up the remaining chipotle chiles & sauce – 2 or 3 to a small baggie – and freeze them for the next time you make this!
- Prechop onions and mix the spices together the night before for quicker preparation.