California Turkey Chili

Total Time:
2 hr 40 min
Prep:
1 hr
Inactive:
10 min
Cook:
1 hr 30 min

Yield:
4 servings
Level:
Intermediate

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 (dark meat)
  • 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
  • 1/2 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
  • Simplest Quinoa and Pine Nut Pilaf, recipe follows
  • Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream
  • Simplest Quinoa and Pine Nut Pilaf:
  • 1 1/4 cups whole grain quinoa (about 7 ounces)
  • 1 3/4 cups low-salt chicken broth (preferably organic)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh cilantro or Italian parsley
  • 1/3 cup pine nuts
Directions
Watch how to make this recipe.
  • 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. 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. 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. 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.

  • To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.

  • Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.

Simplest Quinoa and Pine Nut Pilaf:
  • Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

  • Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.

  • Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

  • Mix the cilantro and pine nuts into the quinoa.


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