1 tablespoon neutral oil
1 yellow onion, diced
1 jalapeño, minced (seeds removed for less spice)
2 lbs. ground turkey 93/7
8 oz canned green chilies
1 tablespoon ancho chile powder
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon dried Mexican Oregano
1 tablespoon brown sugar
15 oz can diced tomatoes, or two medium fresh tomatoes diced
1/4 cup yellow mustard
1 tablespoon worcestershire
2 tablespoons vinegar-based hot sauce, like Frank’s or Crystal hot sauce
15 oz canned black beans, with juices
15 oz canned pinto beans, with juices
1 1/2 cups water or broth
15 oz canned refried beans, optional
salt and pepper to taste
sour cream, for topping
shredded cheese, for topping
sliced green onions, for topping
- In a small bowl, combine the ancho chile powder, paprika, cumin, onion powder, garlic powder, oregano, and brown sugar and stir to combine. You can double or triple this seasoning recipe and keep in an airtight container for future use.
- In a larger dutch oven or pot, heat the oil over medium-high heat. Once the oil is hot, add the onions and jalapeno and cook for 2-3 minutes until the onions are softened. Add the ground turkey to the pot and cook until no pink remains, about 5 minutes or so, breaking the meat up into small pieces as it cooks. Next, add the green chilies and seasoning blend and stir well to make sure the seasonings are evenly distributed. Add the diced tomatoes, mustard, worcestershire and hot sauce and bring to a simmer. Then, add the black beans, pinto beans, and water, cover the pot, lower the heat and simmer for 20 minutes.
- Remove the lid, stir in the refried beans (if using), and simmer for 5 minutes more, stirring to make sure the refried beans are evenly distributed. Season to taste with salt and pepper.
- Ladle the chili into bowls and top with desired toppings. Enjoy!