Thursday, October 13, 2011

Turkey Chili with Beans



Serve 4    Prep: 15 minutes  Cook: 45 minutes


Ingredients:

  • 1/4 cup extra-virgin olive oil
  • 4 large cloves garlic, smashed, peeled and chopped
  • 2 large poblano chiles, stemmed, seeded and diced
  • 1 celery stalk, chopped
  • 1 large onion, chopped
  • 1 1/2 pounds ground turkey
  • 1 tablespoon all-purpose flour
  • 4 tablespoons tomato paste
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons (packed) dark brown sugar
  • 1 teaspoon dried Mexican oregano, crushed
  • Kosher salt and freshly ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 3 cups low-salt chicken broth (preferably organic)
  • One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained
  • Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream, or  tortilla chips and/or pico de gallo.

Directions:

  1. Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. 
  2. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. 
  3. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. 
  4. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.
  5. Serve with garnishes.

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