Coast's Turkey Chili

Coast's Turkey Chili

Dawn 0

"From the Shutter's Restaurant in Santa Monica, printed in the LA Times."
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10 servings
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Original recipe yields 10 servings



  • Prep

  • Cook

  1. In a dry skillet heated over high heat, toast the guajillo chile on both sides until darkened and fragrant, about 2 minutes. Remove from heat and put in small bowl.Pour over the boiling water and steep until dehydrates and is softened, 10-15 min.
  2. Pour the chili and water into a blender, with the chipotle pepper, canned whole tomatoes and tomato paste. Puree the mixture, might have to do 2 batches, set aside.
  3. In a dutch oven or 6-quart heavy-bottom pan heat the oil over med-high heat. Add the turkey and cook, stirring frequently, until the turkey is fully cooked, about 10min. Remove the turkey and set aside. Drain & discard the fat, leaving about 1 tablespoon in the pan.
  4. To the same pan, stir in the diced onions and poblano chile and cook until the onion is translucent, 6-8 minutes, stirring frequently. Stir in the garlic and continue to cook until the garlic is aromatic, about 1 minute.
  5. Stir in the chili powder, red pepper flakes, paprika, cayenne, garlic and onion powders and bay leaf. Continue to stir until the spices are aromatic, about 1 min. Stir in the tomato soup, scraping the bottom of the pan to dislodge any flavoring. Stir the ground turkey back in, then stir in the pureed tomato and chile mixture. Season w/1 tsp salt.
  6. Cook the chili at a very low simmer for about 2hrs. About 20 min before the chili is done, stir in the kidney and pinto beans to warm through. Taste and adjust the seasoning and flavorings desired.
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