2 pounds ground turkey
½ teaspoon baking soda
1 teaspoon salt
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon dried oregano
2 teaspoons chipotle powder
1 teaspoon dried thyme
½ cup tortilla chips
1 can whole peeled tomatoes
2 teaspoons salt
2 teaspoons sugar
1 teaspoon black pepper
1 teaspoon extra-virgin olive oil
1½ cups diced onion
1 tablespoon crushed garlic
1 can pinto beans
1 can diced green chilies
1¼ cups water
1 tablespoon apple cider vinegar
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Combine the turkey, baking soda and salt in a medium bowl. Mix well and set aside.
2 pounds ground turkey
½ teaspoon baking soda
1 teaspoon salt
medium bowl
measuring spoons
wooden spoon
Combine the cumin, coriander, paprika, garlic powder, oregano, chipotle powder, thyme and chips in a food processor. Pulse until roughly chopped.
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon dried oregano
2 teaspoons chipotle powder
1 teaspoon dried thyme
½ cup tortilla chips
food processor
measuring cups
Add the canned tomatoes and their juices, salt, sugar and pepper to the food processor.
1 can whole peeled tomatoes
2 teaspoons salt
2 teaspoons sugar
1 teaspoon black pepper
Pulse the chili base until it is blended but not completely smooth.
Heat the oil in a saute pan over medium-high heat until shimmering. Add the onions and cook, stirring occasionally, until translucent, about 3 minutes.
1 teaspoon extra-virgin olive oil
1½ cups diced onion
saute pan
Add the garlic and stir to combine. Cook until fragrant, about 30 seconds.
1 tablespoon crushed garlic
Add the turkey to the pan and cook, breaking up large chunks with a spoon, until browned, about 8 minutes.
ground turkey
Scrape the turkey mixture into a casserole dish. Add the chili base, pinto beans and liquid from the can, green chiles and water to the casserole dish. Stir to combine and cover.
covered casserole dish
chili base
1 can pinto beans
1 can diced green chilies
1¼ cups water
Place the chili on the bottom shelf of the June Oven. Cook using the Slow Cook setting for 6 hours on low or 4 hours on high. June will notify you when the chili is ready.
June Oven
Remove the chili from the June Oven and stir in the apple cider vinegar. Let the chili cool with the lid off for 10 minutes before serving.
1 tablespoon apple cider vinegar
Transfer to serving bowls. Garnish as desired.
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