Turkey Chili
You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be cooked in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.
Ingredients
- 1 tbspolive oil
- 1 lbground turkey, white and dark meat combined
- 1 cupcoarsely chopped onions
- 2 tbspchopped garlic
- 1medium red pepper, cored, deveined and coarsely chopped
- 1 cupchopped celery
- 1jalapeño, cored, deveined and finely chopped
- 1 tbspdried oregano
- 1bay leaves
- 1.5 tbspchili powder
- 1 tspground cumin
- 2 cupcanned diced tomatoes
- 1 cupchicken broth, fresh or canned
- Salt and black pepper
- 1(15-ounce) cans red kidney beans, drained
- 1 cupshredded Cheddar
- 1 cupsour cream (optional)
- 2scallion, sliced
Instructions
- 1
Heat the oil over high in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.
- 2
Add the onions, garlic, sweet pepper, celery, jalapeño, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.
- 3
Add the tomatoes, chicken broth, salt and pepper to taste. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.
- 4
Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with Cheddar, and sour cream and lime wedges, if desired.