Turkey-and-Pinto-Bean Chili

By jojomail1

From food and wine, delicious comfort food. Takes 20 minutes of prep and 1 hour 20 minutes total.

Ingredients

• 1/4 cup extra-virgin olive oil
• 3 pounds ground turkey
• 1 medium onion, cut into 1/2-inch dice
• 3 garlic cloves, minced
• 1 1/2 tablespoons chile powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 3/4 teaspoon chipotle powder
• 1 large carrot, cut into 1/4-inch dice
• 1 red bell pepper, cut into 1/2-inch dice
• One 28-ounce can tomato puree
• Three 15-ounce cans pinto beans, drained
• 3/4 cup lager
• 1 cup chicken stock or low-sodium broth
• 1 tablespoon cider vinegar
• 1 teaspoon chopped thyme
• Salt and freshly ground black pepper
• Chopped chives, for garnish

Preparation

Step 1

In a large Dutch oven, heat 1 tablespoon of the oil until shimmering. Add half of the turkey and cook over high heat, undisturbed, until browned on the bottom, about 3 minutes. Stir the turkey and cook until no pink remains, about 2 minutes longer. Transfer the cooked turkey to a bowl and repeat with 1 more tablespoon of oil and the remaining turkey.
Add the remaining 2 tablespoons of oil and the onion to the pot. Cook over moderate heat until softened, about 5 minutes. Add the garlic, chile powder, cumin, oregano and chipotle powder and cook, stirring, until fragrant, about 2 minutes. Return the turkey to the pot. Stir in the carrot, bell pepper, tomato puree, beans and lager and bring to a boil. Stir in the stock and vinegar, cover and simmer over low heat for 45 minutes. Add the thyme, season with salt and pepper and serve, garnished with chives.