Turkey Chili
(Pierre Franey)
Ingredients
- 1 tablespoon olive oil
- 2 pounds ground turkey, white and dark meat combined
- 2 cups chopped onions
- 2 tablespoons chopped garlic
- 1 large sweet red pepper, cored, deveined and coarsely chopped
- 1 cup chopped celery (omitted)
- 1 jalapeño, cored, deveined and finely chopped (see note)
- 1 tablespoon fresh oregano, chopped or 1 tablespoon dried
- 2 bay leaves
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 3 cups canned diced tomatoes
- 2 cups chicken broth, fresh or canned
- Salt and black pepper
- 2(15-oz) cans red kidney beans, drained
- 2 cups shredded Cheddar
- 1 cup sour cream (optional)
- Sliced lime, for garnish (opdtional)
Preparation
Step 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.
Step 2
Add the onions, garlic, sweet pepper, celery, jalapeño, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for five minutes
Step 3
Add the tomatoes, chicken broth, salt and pepper to taste. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
Step 4
Add the drained beans and cook, stirring occasionally, for ten minutes longer. Serve in bowls with Cheddar, and sour cream and lime wedges, if desired.
At some point, after it’s cooked, take out the bay leaves.
Notes
- When we prepared, we saulted the vegtables first, adding the spices, except bay leaf, at the end. The mixture was then removed from the pot and set aside while the turkey was cooked. Then the veggies were added back.
- We used a 28-oz can of Rotel diced tomatoes w/chilies, as well as a 10-oz can that we accidentally opened. Because of the Rotel, we didn’t use the jalapeño.
- We used one can of kidney beans and one can of black beans; neither can was drained
- Instead of the chicken broth, we dumped in a bottle of Left Hand Milk Stout.
- We cooked the pot longer than ten minutes.
- The Morris added the celery.
Nutritional analysis per serving (6 servings)
765 calories; 38 grams fat; 15 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 5 grams polyunsaturated fat; 58 grams carbohydrates; 15 grams dietary fiber; 16 grams sugars; 56 grams protein; 1690 milligrams sodium
In our estimation, the pot makes 12 servings, these values can be cut in half
Featured in: 60-Minute Gourmet