California Turkey Chili
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 860
- Total Fat
- 41
- Saturated Fat
- 7
- Carbohydrates
- 73
- Dietary Fiber
- 14
- Sugar
- 10
- Protein
- 57
- Cholesterol
- 117
- Sodium
- 1736
- Total: 2 hr 40 min
- Prep: 1 hr
- Inactive: 10 min
- Cook: 1 hr 30 min
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
- 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.