adapted from Cowgirl Cuisine by Paula Disbrowe
Chili hits the spot on a cold night. This recipe for turkey chili is a departure from the beef chili most people are used to. It is more soupy than thick. Vegetables, white beans, and turkey provide the bulk to a broth which is seasoned with an earthy blend of herbs and spices. Poblanos and jalapenos give it a nice kick. While the recipe calls for ground turkey, it can be adapted to accommodate that refrigerator full of leftover Thanksgiving turkey. Easily multiplied, it also comes in handy when feeding a crowd. Serve with cornbread or cheese quesadillas and a green salad.
2 Tbsp olive oil
2 medium onions, chopped
2 medium poblano pepper, stemmed and chopped
2 celery stalks, chopped
2 medium carrots, peeled and chopped
salt
3 lbs. ground turkey (85% lean) or cooked turkey (a mixture of white and dark or all dark meat), chopped into bite-sized pieces
freshly ground black pepper
4 garlic cloves, finely chopped
2 jalapenos, stemmed, seeded, and finely chopped
24 fresh sage leaves, chopped
1 Tbsp + 1 tsp ancho chile pwder
1 Tbsp Mexican oregano, crumbled
1 Tbsp + 1tsp ground cumin
2 tsp ground coriander
1 tsp Spanish smoked paprika (pimenton)
1/2 tsp allspice
2 bay leaves
1 cup chopped tomatoes, with their juice, or 1 (15 oz) can
2 Quarts chicken stock or broth
2 (15 oz) cans cannellini or other white beans, drained and rinsed
sour cream or plain yogurt to serve
scallions, chopped to serve
This chili is supposed to be brothy. If you prefer it thicker, take 1 cup of broth and puree it with 1/2 cup of the beans then stir it into the chili.
1. SAUTE VEGETABLES: Heat oil in a large deep skillet or Dutch oven over MEDIUM HIGH heat. When oil is hot, add onions and saute until soft, about 8-10 minutes. Add poblanos, celery, and carrots. Saute until everything is soft and golden not browned, about 10 minutes more. If they are becoming too brown, reduce the heat. Season with salt.
2. SAUTE TURKEY: Bring out another large skillet. Heat the skillet over MEDIUM HIGH heat. Add the ground turkey. Season with salt and pepper to taste. Cook turkey, stirring, until it is no longer pink, about 5 minutes. (Note: If you are using cooked turkey, you will heat your skillet and add the turkey as above, but just stir it until heated through). Add garlic, jalapenos, spices, and bay leaves, and saute until the meat is coated with the spice mixture.
3. COMBINE AND BOIL THEN SIMMER TO DONE: Add the turkey mixture to the vegetable mixture. Add tomatoes and chicken stock and bring to a boil over HIGH heat. Reduce heat so that the mixture just simmers and cook, partially covered, for 45 minutes. Add beans and simmer 5 minutes more.
4. SERVE: At this point, you can cool the chili to room temperature and then refrigerate it a day or two in which case the flavors will only improve. Or, you can serve it hot. In either case, garnish with sour cream or yogurt and chopped scallions.
Peace and love from my kitchen to yours,
Waverly
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