Chipotle chiles add a kick, but sweet potatoes balance the heat. Adjust the spice in this homey chili by increasing or decreasing the amount of chipotle to suit your taste. Buy the large dried lima beans if you can find them. They really look amazing and also give the chili a decidedly Southern accent.
1 1/4 pounds ground turkey
2 tablespoons olive oil
1 tablespoon tomato paste
1 cup Mexican beer
1 cup dried pinto beans
1 1/2 tablespoons chopped canned chipotle peppers in adobo sauce
1 tablespoon kosher salt
2 teaspoons ground cumin
1 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
2 medium-size green bell peppers, coarsely chopped
1 (8-oz.) package dried lima beans
l large onion, coarsely chopped
5 cups unsalted chicken cooking stock
2 1/2 cups 1/2-inch peeled sweet potato cubes
Garnishes: green onions, cilantro, sweet mini pepper slices
How to Make It
Season turkey with kosher salt and freshly ground black pepper. Sauté turkey in hot oil in a large skillet over medium-high heat 4 minutes or until browned. Transfer mixture to a 6-qt. slow cooker.
Add tomato paste to skillet, and cook, stirring often, 30 seconds. Add beer, and bring to a boil, stirring to loosen browned bits from bottom of skillet. Boil 2 to 3 minutes or until reduced by half; stir into turkey mixture. Add beans and next 8 ingredients; stir in stock. Cover and cook on HIGH 7 hours. Stir in sweet potatoes; cover and cook on HIGH 1 hour or until potatoes are tender.
We tested with Modelo Especial beer and Swanson Unsalted Chicken Cooking Stock.
This recipe is fantastic - healthy and with fabulous flavor. It was a huge crowd pleaser. Highly recommend.One
reviewer questioned whether the 7-hour cook time should be on LOW. It
should not. I tried the recipe first on HIGH and then a second time on
LOW as the reviewer suggested, and the LOW setting didn't cook the dried
I'm pretty sure that 7 hour cook time is supposed to be on LOW, with only the last hour on high. I made this with white wine instead of beer because I was taking it to work and one of my co-workers has celiac disease so I had to make it gluten free. It's good as is, but it needs... something. Maybe a little bit of Worcestershire? It seems to be missing that umami taste I'm looking for in a chili. Overall pretty tasty though.