Sunday, April 22, 2012

Turkey Chili

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 T all purpose flour or corn meal 4 T tomato paste 3 T chili powder 1 T 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 Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes, chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips, and/or pico de gallo, and/or sour cream Preparing the chili: 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. Serves 4


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