Turkey chorizo chili
Yields 8-12 portions
Everyone knows that cooking with white meat is healthier for you. Everyone also knows that cooking with white meat, if not done properly, can be boring. It's not white meat's fault. It can't help that red meat just packs more flavor. But it doesn't mean you have to settle for so-so chili.
Why? Because you can make turkey chorizo chili! The key to making this dish great is to use mainly white meat chili for heartiness -- but start with just enough chorizo to give great flavor to the whole pot. For even more protein and heartiness, add a can of cannellini beans.
- 2 tablespoons olive oil
- 1/2 pound chorizo
- 1 onion, diced
- 4 cloves garlic
- 2 pounds white meat turkey
- 2 tablespoons oregano
- 1 cup beef broth
- 1 (14 ounce) can diced tomatoes
- 3 (14 ounce) cans tomato sauce
- 8 tablespoons chili powder
- 1 tablespoon cinnamon
- 1 tablespoon smoked paprika
- Pour the olive oil into a pot and let it get hot over medium-high heat.
- Next, add the chorizo and cook it until it is brown. Once the chorizo is done, it should have released a lot of its flavor into the olive oil. You can remove it all together if you want a healthier chili or leave it in for the extra flavor boost.
- Next, add the onion, garlic, and a pinch of salt to the pot and cook until the onions are translucent, about 8 minutes.
- Once ready, add the turkey and oregano and cook it until it is done all the way through.
- Add the beef broth and let it come to a boil. This will help concentrate its flavor and infuse the rest of the ingredients.
- Next, add the diced tomatoes and let them cook for a minute before adding the rest of the ingredients.
- Bring to a boil, test for salt and serve.