This turkey chili is a win-win. It makes it to the table in just less than an hour and tastes fantastic. Lean turkey is browned for flavor then simmered with savory mushrooms, onion and ancho chili powder. The chili is great straight away, but gets even better over the next couple of days.
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
8 ounces crimini or baby bella mushrooms, finely chopped (15 to 20 medium mushrooms)
1 pound lean ground turkey
Salt and fresh ground black pepper
3 garlic cloves, minced
1 1/2 tablespoons ancho chili powder
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon, optional
1 (28-ounce) can whole tomatoes
3/4 cup water or stock
1 (15-ounce) can black beans, drained and rinsed
Heat the oil in a large, deep pot over medium heat. Add the onions and mushrooms, and cook, stirring frequently, until they are tender and some of the edges are browned, about 7 minutes. Add the turkey, season generously with salt and pepper. Cook, breaking up the meat into crumbles, until most of it has browned, about 10 minutes.
Stir in garlic, chili powder, cumin, and the cinnamon. Cook until the garlic and spices just begin to toast, about 2 minutes.
Meanwhile, open the can of tomatoes, pour them into a bowl and use kitchen shears or your hand to break the tomatoes apart into smaller pieces — the size is up to you, we like a variety.
Pour tomatoes into the skillet along with the water and rinsed beans. Stir then bring to a simmer. Taste the chili then adjust with additional salt, pepper and/or chili powder. Reduce to a low simmer and cook until the liquid has reduced and chili has thickened, about 20 minutes.