This recipe is Total Health Take Back-Approved!
You've had chili before, but not like this. "The Dish" takes this classic comfort meal and puts a healthy spin on it with one special ingredient swap: beef for turkey. Not only is this recipe healthier than your run-of-the-mill chili, but it's also delicious and filling.
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- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground coriander
- 1 tbsp paprika
- 1 tsp cinnamon
- 1/2 tsp cayenne
- 1 lb ground turkey
- Kosher salt and black pepper, to taste
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1/2 red bell pepper, diced
- 2 tbsp tomato paste
- one 12 oz lager
- 1 (15 oz) can fire roasted tomatoes
- 3 cups chicken stock
- 2 cans of pinto beans, drained and rinsed
- 2 cups fried tortilla strips
- 1/2 cup cilantro leaves
- 1/2 avocado, sliced
- 1 lime, cut into wedges
1. Heat a large dutch oven or large heavy bottom pot over medium heat.
2. Add the olive oil and once hot, add the spices and stir to coat. When the spices begin to foam, add the turkey.
3. Season turkey with salt and pepper. Cook until all of the moisture has evaporated and the turkey begins to brown, about 6 minutes.
4. Add the onions, garlic, and the red pepper, cook until tender, about 3 more minutes. Stir in the tomato paste.
5. Add the beer and let it reduce for about 2 minutes. Then add the tomatoes and the chicken stock.
6. Stir in the beans and let the chili cook for about 30 to 45 minutes over medium-low heat, covered.
7. Remove the chili from the heat and taste for seasoning. Serve, garnished with tortilla strips, cilantro leaves, avocado, and lime wedge