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.

Notes:

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