California Turkey Chili

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Giada at HomeEpisode: Giada's Chili Favorites

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 29 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 29 reviews

  • on May 21, 2012

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    It is awesome. I have made this several times. Recently, I discovered I was sensitive to gluten. I substituted quinoa flour for the wheat flour, and it thickens just as well as wheat flour. It makes a tasty gluten free dinner.

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  • on May 20, 2012

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    Kind of disappointed with this chili, it was decent but not exceptional. I was a little suspicious about not charring and peeling the poblanos, which I usually do. Despite all the seasonings it was unremarkable. The quinoa, however, was excellent. My first time making it (used the pine nuts and parsely and I can see getting addicted to it. I went back for seconds of the pilaf and skipped the chili.

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  • on April 26, 2012

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    This chili is absolutely wonderful! We didn't eat it the first day so all of the flavors could blend and it was great. Everyone in the house loved it. Great recipe!

    people found this review Helpful.
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