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Turkey Chipotle Chili #SundaySupper

Author: Michelle De La Cerda


  • 1 lb ground turkey
  • 1 lb turkey breast
  • 2-15 oz can white beans; drained/rinsed
  • 1-15 oz pinto beans; drained/rinsed
  • 4 Anaheim chilies; roasted
  • 8 oz Mexican beer
  • 2 chipotles in adobo; diced
  • 1 tsp adobo sauce
  • 1-14.5 can diced tomatoes; drained and juice reserved
  • 2 tsp . cumin
  • 1 tsp sweet paprika
  • 1 red bell pepper; diced
  • 1 cup onions; diced
  • 3 cups chicken broth
  • 1-6 oz can tomato paste
  • 1 tbsp extra virgin olive oil
  • Salt and pepper; to taste
  • 2 cloves garlic


Roasted Anaheim Chilies

  1. Turn broiler on.
  2. Clean, cut, de-seed and de-vein chilies.
  3. Place on a foil-lined baking sheet.
  4. Broil for 10-15 minutes, flipping and rotating the chilies, watching carefully that they char but not burn.
  5. Remove from the broiler, allow to cool and then dice.


  1. Add the drained/rinsed beans, bell pepper, roasted Anaheim chilies, garlic, and onions to a slow cooker.
  2. Heat a large skillet on medium-high and add the olive oil, brown both the ground turkey and turkey breast that has been seasoned with salt and pepper. Cook until the turkey has color, but it does not need to be fully cooked. Add it to the slow cooker.
  3. Dice the chipotle in adobo and add to the tomato juice. Mix in the adobo sauce, cumin, salt, pepper, and paprika, then pour into the slow clocker, mix well.
  4. Pour in the Mexican beer and chicken broth; stir well.
  5. Place the lid on and cook on high for 1 hour.
  6. Place the tomato paste in a bowl and ladle out the liquid from the slow cooker, whisking it into the tomato paste until the paste is a thick liquid. Pour the liquid into the slow cooker, stir well, replace the lid and cook for an additional hour on high or 3 hours on low. After this time, reduce heat to keep warm.
  7. Garnish with cheese, onions, sour cream, radishes, green onions, cilantro, and such, serve, and enjoy.