Here’s a more casual, easy-to-follow version of your Spicy Ancho Turkey Chili recipe:
First, you’ll need these ingredients:
- 1 cup of farro (you can also use brown rice or quinoa)
- 2 cups of chicken broth
- 3 cups of water
- 1 tablespoon of olive oil
- Half a red onion, minced
- 2-3 cloves of garlic, minced
- 2-3 jalapenos, minced (if you don’t want it too spicy, remove the ribs and seeds)
- 1 pound of ground turkey
- A 14-ounce can of black beans, rinsed and drained
- 2 teaspoons each of ancho chili powder and regular chili powder
- 1 teaspoon each of cumin and salt
- 1 cup of salsa (a "fresh" salsa brand like Salsa Lisa works best)
- Two 14-ounce cans of crushed fire roasted tomatoes
- Toppings like sour cream, cheese, green onions, and tortilla chips
Now, let’s get cooking:
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Start by bringing the chicken broth and 1 cup of water to a boil in a small saucepan. Add the farro (or rice or quinoa), cover the pot, and let it simmer for about 30 minutes or until all the liquid is gone.
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While the farro is cooking, heat the olive oil over medium-high heat. Toss in the onions, garlic, and jalapenos and saute them for 1-2 minutes. Make sure to stir frequently so you don’t burn the garlic.
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Next, add the turkey and cook until it’s all browned and crumbled up.
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Now, add the black beans, ancho chili powder, regular chili powder, cumin, salt, and salsa. Let it all simmer for a few minutes.
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Add the tomatoes and as much of the remaining 2 cups of water as you need to get the consistency you want. Let it simmer for a few more minutes while the farro finishes cooking in the other pot.
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Finally, add the cooked farro to the chili pot and stir it all together. Top it off with sour cream, cheese, green onions, and tortilla chips.
And there you have it – a delicious, spicy ancho turkey chili! Enjoy!
