Turkey Vegetable Chili (adapted from Noah Galuten’s recipe for Beef & Vegetable Chili)
2 lbs. ground turkey
2 cups roughly chopped white onion
5 garlic cloves
3 Anaheim or hatch chiles, seeded and chopped
2 yellow squash, cut into cubes
1 bunch Swiss chard, leaves removed from stems and roughly chopped
1 28-oz can of chopped tomatoes with juice
1 1/2 tablespoons American chili powder
1 teaspoon ancho chili powder (or any hot chili powder, like cayenne)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon tomato paste
1 15-oz. can red kidney beans
12 oz. beer (lagers work well, but I’ve even used an IPA and it turned out great)
3 tablespoons ghee, duck fat or whatever oil/fat you want to use
2 cups bone broth
1 cups red lentils, washed
Chopped white onion or scallions
- Add oil/fat to a large soup pot with a heavy bottom. Turn heat to medium-high.
- Add ground beef, season with salt and pepper, and cook until browned. Remove from pan and set aside.
- Add onions, fresh chiles and garlic and to cook until onions are soft and translucent (about five minutes). Then return the beef to the pan.
- Push the meat to the side of the pot with your spoon, and in the empty spot at the bottom of the pot, add the tablespoon of tomato paste. Once it has toasted for a few seconds, mix everything to combine.
- Add cumin, oregano, chili powder and ancho powder. Stir to combine, then pour in your beer. Stir, then let cook until the beer has cooked off.
- Add your chopped squash and chard, seasoning them with salt and pepper, and stir. Once combined, add kidney beans, followed by chopped tomatoes, and then lentils.
- Bring to a simmer, then add chicken stock. Bring to a boil, then lower heat and cook covered at a gentle simmer, stirring occasionally, for at least 1 hour, or until the chili is at your desired thickness.
- Taste for seasoning and adjust as needed. Serve with chopped onions and lime wedges.