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Topic: Turkey Chili  (Read 15351 times)
Tags for this thread: recipe , turkey , chili , side_dish , bread  Add new tag
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« on: November 19, 2008 01:55:24 PM »

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
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)
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
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.

« Reply #1 on: November 19, 2008 02:03:07 PM »

Oh man... This looks absolutely delicious!  I'm definitely saving the recipe for a day when I can watch over the stove while I work.

Thanks so much for sharing this!
« Reply #2 on: November 19, 2008 02:10:42 PM »

Ooh, that sounds yummy! I think I'll give this a try Smiley

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« Reply #3 on: November 19, 2008 02:26:38 PM »

That looks frickin' amazing... I'll be right over... I can bring dessert!

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« Reply #4 on: November 19, 2008 04:04:52 PM »

that homer simpson drool sound you hear?  thats coming from me....
« Reply #5 on: November 19, 2008 04:45:52 PM »

MMmmmm. that looks amazing. So perfect for fall.

Also it reminds me I haven't had dinner yet!

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« Reply #6 on: November 19, 2008 04:54:53 PM »

Oh wow!  It looks so good.  Come cook for me, please!

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« Reply #7 on: November 19, 2008 06:14:57 PM »

Oh man... This looks absolutely delicious!  I'm definitely saving the recipe for a day when I can watch over the stove while I work.

Thanks so much for sharing this!

Once you have it together in the pot, you really don't need to do much.  I just gave it a stir here and there to feel like I was doing something, but that was pretty much it.  I got quite a bit of other things done around the house today, surprisingly.

I can't wait to taste this again tomorrow, because I have a feeling that the flavors are going to get even better.  It was subtly sweet from the corn, onions, and red pepper, but then at the same time subtly spicy from the peppers and a bit smokey from the cumin and coriander.  I did go back and add a bit more cayenne, because hubby and I like significant heat in our chili.
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« Reply #8 on: November 20, 2008 08:51:34 PM »

That looks sooo yummy!

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« Reply #9 on: November 20, 2008 11:05:57 PM »

Oh yum. That looks sooo good. I love hearty chili. Yours looks healthy and extremely tasty. Great photos too. Thanks for the recipe, bookmarked!

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