Turkey Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tbsp olive oil
2 lb turkey meat, white and dark combined
2 cups coarsely chopped onions
2 tbsp chopped garlic
1 large sweet red pepper, cored, deveined and coarsely chopped
1 cup chopped celery
1 jalapeno pepper, cored, deveined and finely chopped
1 tbsp fresh oregano, chopped, or 1 tablespoon, dried
2 bay leaves
3 tbsp chili powder
2 tsp ground cumin
1 28-oz. can diced tomatoes
1 Tbsp Tomato Paste
1 cup chicken broth, fresh or canned
1 tsp Balsamic Vinegar
1 Tbsp Cocoa Powder or 1/2 ounce unsweetened chocolate
Salt and freshly ground pepper to taste
2 15-oz cans of red kidney beans, with liquid
2 cups shredded cheddar cheese (optional)
1 cup sour cream (optional)
Sliced lime for garnish (optional)
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Directions: |
Directions:1. Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
2. Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
3. Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
4. Add the beans, balsamic vinegar, and cocoa (or unsweetend chocolate) and cook, stirring occasionally, for 10 minutes longer. Serve in bowls sprinkled with cheddar cheese, and sour cream and lime wedges, if desired.
Notes:
You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be ready in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.
Featured in:
60 Minute Gourmet. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: I found this delicious recipe on the New York Times website. I have altered the original slightly in the interest of richer flavor and texture (in my opinion) by using less chicken stock, by not draining the kidney beans, and by adding the balsamic vinegar, tomato paste, and cocoa or unsweetened chocolate. I also use an entire can of diced tomatoes rather than the lesser 3 cups specified in the recipe, mostly for convenience sake.
I especially like the chili when I make it with the special "chili grind" dark and white meat turkey that I sometimes find at Whole Foods Markets.
Finally, I have yet to add cheddar cheese, sour cream, or lime to the finished product, and I like it just fine!
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