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Recipe

Goop Chili Recipe

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Cook Time 1 hour 15 minutes
Servings 12
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Ingredients:  

  • 1 lb ground turkey
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup onion, diced
  • 1 cup celery, diced
  • 156 ml tomato paste
  • 2 796 ml cans of crushed tomatoes
  • 2 cups vegetable or chicken broth
  • 1 540 ml can red kidney beans, rinsed and drained
  • 1 540 ml can white kidney beans, rinsed and drained
  • 1 red pepper, diced
  • 1 tbsp chili powder
  • 1 tbsp chipotle powder
  • 1 tbsp smoked paprika
  • 1 tbsp ancho chili powder
  • 1 tbsp Aleppo pepper
  • 2 tbsp onion powder
  • 3 tbsp oregano

Toppings

  • Pickled jalapeños
  • Feta
  • Cilantro
  • Avocado

Instructions: 

  • Place a large pot or Dutch oven over medium heat.
  • Add the ground turkey, ½ tsp salt, and ½ tsp pepper.
  • Cook, breaking it up with a spoon, until browned and cooked through.
  • Transfer the cooked turkey to a bowl and set aside.
  • Reduce the heat to medium-low.
  • Add the diced onion and celery to the same pot.
  • Cook, stirring occasionally, until softened and fragrant, about 5–7 minutes.
  • Add the tomato paste to the vegetables.
  • Cook for 2–3 minutes, stirring constantly, until it darkens slightly and coats the vegetables. This step deepens the flavor.
  • Add the chili powder, chipotle powder, smoked paprika, ancho chili powder, Aleppo pepper, onion powder, and oregano.
  • Stir well and cook for 1–2 minutes until the spices are aromatic.
  • Add the crushed tomatoes, broth, red kidney beans, white kidney beans, diced red pepper, and the cooked ground turkey back into the pot.
  • Stir to combine.
  • Bring the chili to a gentle simmer.
  • Reduce heat to low, partially cover, and let simmer for at least 45 minutes, stirring occasionally..
  • The vegetables should be tender and the flavors fully developed
  • Taste the chili and adjust seasoning if needed.
  • Ladle into bowls and serve hot.
  • Top with pickled jalapeños, feta, cilantro, and avocado as desired.