Prep time: 20 min.
Cook time: 30 min.
Total time: 50 min.
Yield: 8 servings
Ingredients
2 Tbsp. olive oil
1 yellow onion, diced
1 red bell pepper, stemmed,deseeded & diced
1 orange or yellow bell pepper,stemmed, deseeded & diced
1 tsp. kosher salt, divided
3 small sweet potatoes, diced
3 cloves garlic, minced
1 Tbsp. chili powder*
1 tsp. smoked paprika*
1 tsp. ground cumin*
1 tsp. ground coriander*
1 Tbsp. ground cinnamon*
3 chipotle peppers (from a can, with adobo sauce), minced
1 Tbsp. tomato paste
1 12-oz bottle of beer (use your favorite light beer)
1 15-oz can fire roasted tomatoes
1 28-oz can crushed tomatoes
2 15-oz cans garbanzo beans,drained & rinsed
4 cups cooked, shredded turkey breast (or shredded chicken)
4 cups finely shredded kale
For serving: chopped cilantro, grated pepper jack cheese,
crushed tortilla chips, crackers, cornbread crisps
Notes: For a vegan recipe, skip the turkey! Also, if you don’t want to use beer, use your stock of choice (chicken, vegetable, or turkey).
* PRO-TIP: Save big by shopping in bulk and buy only the amount of spices and herbs you need!
Preparation
Sweat the aromatics: Add the olive oil to a Dutch oven or a large pot and heat over medium until simmering. Add diced onion and peppers, seasoning with 1/2 tsp. kosher salt. Cook, stirring occasionally, until soft and onions are translucent, about 5 minutes. Add in sweet potatoes. Stir to combine.
Add the garlic, chili powder, smoked paprika, cumin, coriander, cinnamon, chipotles, and tomato paste. Add in the remaining 1/2 tsp. kosher salt. Stir to thoroughly incorporate all of the spices with the peppers, potatoes and onions. Cook for about 2 minutes, to allow the spices to warm up and release their aromas.
Deglaze the pot with the beer, slowly pouring it in and using a wooden spoon to scrape up the blackened bits that have formed on the bottom of the pan. Bring to a boil and allow the beer to reduce slightly (this concentrates its flavor), before adding in the tomatoes, garbanzo beans, and turkey (or chicken). Stir to combine.
Bring the chili to a boil and reduce to a simmer for about 10–15 minutes, allowing it to thicken slightly. About 5 minutes before it’s ready to be served, add in the shredded kale.
Serve with your toppings of choice.
