I'm sure to chili purists, this recipe is pure blasphemy, but it's finally cold here, and I needed something to warm me up today. Scrounging through the freezer and pantry, I realized that I had everything to
sort of throw together chili. Using
this recipe as inspiration, I let it simmer on the stove pretty much all afternoon, until I could no longer take it and had to have some. I also made some mini-bread bowls and had an icy glass of cider from the orchard up the street. Perfect for this blustery fall day.
Turkey Chili
Olive oil to coat pan (about 2 tbsp)
1 medium onion, small dice
1 red bell pepper, small dice
2 stalks celery, small dice
4 cloves garlic, minced
3 Ancho peppers, soaked in boiling water, then chopped (remove seeds for less heat)
1 tsp cumin
1 tsp coriander
2 Tbsp chili powder
½ tsp cayenne (more or less depending on desired heat)
1.3 lbs ground turkey (that’s what the container of Shady Brook Farms ground turkey is that I get – more or less is fine)
½ cup corn (fresh if possible, frozen if not)
2 – 14 oz cans Great Northern beans
1 – 14 oz can Garbanzo beans
1 – 14 oz can diced tomatoes
1 – 32 oz carton chicken stock
½ cup TVP (textured vegetable protein), optional
Fresh cilantro, chopped
Salt and Pepper, to taste
Various garnishes (shredded cheese, sliced scallions, sour cream, salsa, etc.)
In a large pot, heat oil over medium heat. Sweat onion, pepper, and celery until translucent, about 10 minutes. Add garlic and Ancho peppers and cook for an additional 2 or 3 minutes. Add spices and stir to evenly distribute in the pot.
Break ground turkey into bite sized pieces and add to pot. Cook until no longer pink, about 8-10 minutes.
Add corn, beans, tomatoes, and chicken stock. Bring to a boil, then reduce heat to low and simmer uncovered until chili reaches desired thickness. Add TVP to thicken if desired (you could also use barley for this).
Stir in fresh cilantro, and adjust salt and pepper to taste. Serve with optional garnishes.
