Happily feed your family or friends with this bean-less honey peanut butter infused chili, made with a smokey base of tomatoes and southwestern spices, and a mix of white and dark turkey meat.
Prep time: 15 minutes
Cook Time: 1 hour
Total time: 1 hour and 15 minutes
Yield: 6-8 servings
2 tablespoons olive oil
1 Spanish onion, diced
2 red bell peppers, diced
1 pound ground white turkey meat
1 pound ground dark turkey meat
4 garlic cloves, crushed
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can diced tomatoes
1 chipotle pepper in adobo sauce, minced
2 tablespoons chili powder
1 tablespoon dried oregano
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 cup The Bee’s Knees peanut butter
1 cup chicken broth
Sour cream or Greek yogurt
1. In a large pot or dutch oven, cook the onions and peppers until soft (about 3 minutes). Add the ground turkey and cook until browned.
2. Add the garlic and cook 1 minute, until fragrant.
3. Add the tomatoes, chipotle pepper, chili powder, oregano, salt, pepper, peanut butter, and broth. Stir to combine then raise heat and bring to a boil. Lower heat and let simmer gently for 1 hour, stirring occasionally, or until sauce has thickened slightly and ingredients are all tender.
4. Taste and adjust seasoning, then serve garnished with sour cream or Greek yogurt, and scallions.