Turkey-and-Pinto-Bean Chili

by Cindi SutterFounder of The Spirited Table® - Recipe from foodandwine.com

"The turkey chili is a big favorite of Oprah's," says Art Smith. "It's got some spice, which I think kids love just as much as adults do."

Slideshow:More Chili Recipes


1/4 cup extra-virgin olive oil
3 lbs ground turkey
1 medium onion, cut into 1/2-inch dice
3 garlic cloves, minced
1 1/2 Tbsp chile powder
1 tsp ground cumin
1 tsp dried oregano
3/4 tsp chipotle powder
1 large carrot, cut into 1/4-inch dice
1 red bell pepper, cut into 1/2-inch dice
One 28-oz can tomato puree
Three 15-oz cans pinto beans, drained
3/4 cup lager
1 cup chicken stock or low-sodium broth
1 Tbsp cider vinegar
1 tsp chopped thyme
Salt and freshly ground black pepper
Chopped chives, for garnish


  1. In a large Dutch oven, heat 1 tablespoon of the oil until shimmering. Add half of the turkey and cook over high heat, undisturbed, until browned on the bottom, about 3 minutes. Stir the turkey and cook until no pink remains, about 2 minutes longer. Transfer the cooked turkey to a bowl and repeat with 1 more tablespoon of oil and the remaining turkey.
  2. Add the remaining 2 tablespoons of oil and the onion to the pot. Cook over moderate heat until softened, about 5 minutes. Add the garlic, chile powder, cumin, oregano and chipotle powder and cook, stirring, until fragrant, about 2 minutes. Return the turkey to the pot. Stir in the carrot, bell pepper, tomato puree, beans and lager and bring to a boil. Stir in the stock and vinegar, cover and simmer over low heat for 45 minutes. Add the thyme, season with salt and pepper and serve, garnished with chives.