California Turkey Chili

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Picture of California Turkey Chili Recipe Photo: California Turkey Chili Recipe
Rated 5 stars out of 5
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  • Read 40 Reviews
Total Time:
2 hr 40 min
Prep
1 hr 0 min
Inactive
10 min
Cook
1 hr 30 min
Yield:
4 servings
Level:
Intermediate
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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

Directions

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:

  • 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

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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Newest Ratings and Reviews

Read all 40 reviews

  • on February 07, 2013

    Flag

    Just made this for dinner! I substituted green bell pepper for the poblano, and reduced the chilli powder from 3 Tbls to 1 tsp because I don't like heat. It was delicious : Even the boys in my family were open to trying the quinoa with it, when normally they avoid "health" foods.

    people found this review Helpful.
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  • on January 24, 2013

    Flag

    Excellent! Quick and easy. I added more beans, everything else as printed. Heated up just a touch with jalapeños.

    people found this review Helpful.
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  • on December 11, 2012

    Flag

    Wow, is this every tasty!! I added more beans for my taste and roasted the chiles first, but kept everything else the same. I can't imagine making chile any other way after eating this. Such a complementary mixing of flavors and healthy. I loved the quinoa base. Big hit with husband and grown children!

    people found this review Helpful.
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