Five-Pepper Turkey Chili

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♼ Recipe origin is unknown. Five pepper turkey chili recipe, recipe Rating: 4.6
Number of votes:97

That’s right, five chilis. Count ’em up: Red bell, jalapeno, anaheim, powdered and chipotle. All that spice gets a healthy teammate in ground turkey. Inspired by Danny Jaye’s “Best Damn Chili.”
Ready in: 2 hours 35 mins

Ingredients

Serves: 10

• 1/4 cup olive oil
• 1 red bell pepper, chopped
• 2 jalapeno peppers, chopped
• 1 Anaheim pepper, chopped
• 1 yellow onion, chopped
• 4 garlic cloves, minced
• 2 1/2 pounds ground turkey
• 1/4 cup Worcestershire sauce
• Garlic powder (to taste)
• 2 beef bouillon cubes
• 1 (12 ounce) can or bottle beer
• 1 (16 ounce) can fire roasted chopped tomatoes
• 1 (28 ounce) can crushed tomatoes
• 1 (12 ounce) can tomato paste
• 1/2 cup white wine
• 2 tablespoons chili powder
• 2 tablespoons plus 1/2 teaspoon cumin
• 1 1/2 teaspoons smoked paprika
• 1 tablespoon chipotle sauce
• 1 tablespoon brown sugar
• 2 1/2 teaspoons dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2 (16 ounce) cans kidney beans, undrained
• 1 cup sour cream
• 3 tablespoons chopped fresh cilantro

Preparation method

Prep: 20 mins | Cook: 2 hours 15 mins

1. Heat oil in a large pot over medium heat. Cook all peppers, and onion, and garlic in hot oil until softened, about 5 minutes.
2. While peppers are cooking, brown the ground turkey in a large skillet over medium heat. Add the Worcestershire sauce, garlic powder, bouillon cubes, and beer to the pan; continue to cook for a few minutes, making sure to scrape up any turkey stuck to the bottom of the pan.
3. Add turkey mixture to onions in the large soup pot. Stir in the tomatoes (including paste) and wine, Season with remaining ingredients, except beans, sour cream, and cilantro.
4. Bring to a boil over high heat, then reduce heat to medium low. Cover and simmer for 90 minutes, stirring occasionally. Add kidney beans and return to a boil, then simmer for another 30 minutes. Season with salt and pepper.
5. Remove from heat. When chili has cooled slightly, in a small bowl, whisk the sour cream, cilantro, and 1/2 teaspoon cumin together until smooth. Serve chili with sour cream topping on each bowl.