Nov 4, 2010

Turkey chili

I wish I could love healthy food. I really do. It would make life so much easier and much less guilt with meal time. But that's not me, I love love love my carbs. I love almost anything that's bad for you. So in the rare occasion when I find a recipe where something yummy is good for me, I'm completely shocked. This is one of those occasion.

This turkey chili comes from the geniuses at Cook's Illustrated. I think I post so many of their recipes that one day I will get a nasty email from them. Until then...I will continue to share. I bought some ground turkey the other day, thinking I was going to make turkey burgers, but I opted for this chili instead. It is a bit time consuming, I think in total it took about two to three hours, but it's well worth it.

You definitely don't miss the beef in the chili. If I didn't put the turkey in there myself, I would've thought it was beef. It's a really good chili and it has a really nice spicy kick to it. You must try it!!

Turkey Chili
from Cook's Illustrated magazine, Jan 2008 issue

2 tablespoons vegetable oil or corn oil
2 medium onions , chopped fine (about 2 cups)
1 red bell pepper , cut into 1/2-inch cubes
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 - 1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/4-1/2 teaspoon cayenne pepper
1.5 pounds 93 percent lean ground turkey (see note)
2 (15.5-ounce) cans dark red kidney beans , drained and rinsed
1 (28-ounce) can diced tomatoes , with juice
(28-ounce) can crushed tomatoes
2 cups low-sodium chicken broth
Table salt
2 limes , cut into wedges

1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the turkey; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.

2. Add beans, diced tomatoes, crushed tomatoes, chicken broth, and 1 teaspoon salt; bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour. Pat remaining 1 pound turkey together into ball, then pinch off teaspoon-sized pieces of meat and stir into chili. Continue to simmer about 40 minutes longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until turkey is tender and chili is dark and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.

  • *the original recipe calls for 2 lbs, I only had 1.5 lbs so that's what I put in.



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