I am obsessed with eating chili, and had a craving for my favorite can, but really didn’t want to go to the store. These days I’m still trying to limit my trips out and about, and decided to hunt the internet for a copycat can chili recipe. I’ve put my own personal tweak on this one. I hope you enjoy what I’ve come up with. This copycat can chili recipe will remain in my list of “must cook again” recipes!
Copycat Can Chili
2 tbsp. olive oil
1 onion, chopped
1 stalk celery, diced
1 Anaheim chili, diced
3 cloves garlic (use a garlic press)
4 tsp. ground cumin
1 tsp. paprika
1 tsp. CA chili powder
1 tbsp. salt
2 tsp. ground black pepper
1 lb. ground turkey
1 lb. pinto beans, pre-cooked in the instant pot
1 cup pureed tomato
3 cups homemade chicken stock
2 tbsp. brown sugar
1 tbsp. cocoa powder
1 tsp. ground coffee
1 tsp. tamari
¾ tsp. fish sauce
¼ cup corn starch, mix in at end to thicken
- Cook beans in instant pot, drain and rinse
- Heat oil in a Dutch oven over high heat
- Add chopped onion, celery, Anaheim chili, garlic, cumin, paprika and chili powder
- Saute until vegetables are soft
- Add ground turkey, break up and cook until its cooked through, don’t try to brown
- Add beans, tomato and broth, liquid should lower than ½” over top of beans
- Add brown sugar, cocoa, coffee, tamari, and fish sauce
- Bring to a boil, reduce to low, and simmer uncovered for 20 minutes
- In a small bowl mix ¼ cup corn starch with liquid from chili, keep adding liquid until a thin paste forms
- Slowly stir corn starch mixture into chili
- Continue cooking for 10 more minutes until the chili begins to thicken, you can turn off heat at this point, or you can cook until it reaches the thickness you prefer
Copycat Can Chili
Ingredients
- 2 tbsp. olive oil
- 1 onion chopped
- 1 stalk celery diced
- 1 Anaheim chili diced
- 3 cloves garlic use a garlic press
- 4 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. CA chili powder
- 1 tbsp. salt
- 2 tsp. ground black pepper
- 1 lb. ground turkey
- 1 lb. pinto beans pre-cooked in the instant pot
- 1 cup pureed tomato
- 3 cups homemade chicken stock
- 2 tbsp. brown sugar
- 1 tbsp. cocoa powder
- 1 tsp. ground coffee
- 1 tsp. tamari
- ¾ tsp. fish sauce
- ¼ cup corn starch mix in at end to thicken
Instructions
- Cook beans in instant pot, drain and rinse
- Heat oil in a Dutch oven over high heat
- Add chopped onion, celery, Anaheim chili, garlic, cumin, paprika and chili powder
- Saute until vegetables are soft
- Add ground turkey, break up and cook until its cooked through, don’t try to brown
- Add beans, tomato and broth, liquid should lower than ½” over top of beans
- Add brown sugar, cocoa, coffee, tamari, and fish sauce
- Bring to a boil, reduce to low, and simmer uncovered for 20 minutes
- In a small bowl mix ¼ cup corn starch with liquid from chili, keep adding liquid until a thin paste forms
- Slowly stir corn starch mixture into chili
- Continue cooking for 10 more minutes until the chili begins to thicken, you can turn off heat at this point, or you can cook until it reaches the thickness you prefer