Thursday, April 30, 2009
Change's Turkey Chili
Several in the Twitterverse were curious about my turkey chili recipe. This is one of the few dishes I make that is both healthy and Pauly-friendly, though he complains about the size of the dice on my celery every time without fail.
For the curious and the rest of you, here's my ever-evolving concoction:
2 tbsp. olive oil (enough to coat bottom of pot)
1 package extra-lean ground turkey (about 1-1 1/4 lbs.)
1 small-medium onion, finely chopped
1 stalk celery, finely chopped
1/2 of a large green bell pepper, finely chopped
1 small jalapeno pepper, seeded and minced
1 roma tomato, seeded and chopped
handful of fresh cilantro, chopped
4 cloves garlic, minced
1 can each of black beans and white beans
4 cups chicken stock
Coat the bottom of a large heavy pot with the olive oil and turn up the heat to med-high. Let the oil heat for a minute or so, then break up the ground turkey and add it to the pot. Season with 2 tsp salt, 2 tbsp chili powder, 1 tsp cumin and cayenne pepper to taste (I shake out about 1/4 tsp, but I like it spicy). When the turkey has browned and nearly cooked through, add in the onions, celery and green peppers. Stir it around and let the veggies soften, about 3-4 mins. Next, add in the tomatoes, cilantro, jalapeno pepper and garlic. Stir it around again and let it cook another 3 mins or so. Drain the juices out of the two cans of beans, then add both the black beans and the white beans to the pot along with the 4 cups of chicken stock. Stir that shit up.
Let the chili come to a boil, then turn the heat down low and let it simmer for about 90 minutes. When it's thick enough to your liking, remove from the heat and let it rest about 10 mins. Taste and adjust spice if necessary. Top with finely minced red onion, sour cream or cheese if you'd like.