Adapted from smitten kitchen and a Whole Foods ingredients list
- 2 to 2 1/4 pounds ground turkey (I used 1 lb.)
- 2 cans 15.5 oz dark kidney beans, drained (I used Teasdale Chile verde beans and Goya Frijoles negros)
- 1 14 ounce (400 g) can of diced tomatoes
- 1 cup canned vegetable stock or turkey broth
- 1 large onion, chopped (about 1 1/2 cups)
- 1 stick of celery, chopped
- 5 cloves garlic, minced
- 1 bell pepper, chopped
- tomato paste
- 1 tablespoon cider vinegar or lime juice
- 1 tablespoon unsweetened cocoa or cornmeal (I used corn starch)
- 1/3 cup chili powder (I used paprika instead — sweeter flavor)
- oregano, basil
- cilantro, chopped, to taste
- 1 tablespoon ground cumin
- 1 teaspoon kosher salt
- Place a large Dutch oven or saucepan over medium-high heat. Add the meat and cook until browned, about 5 minutes.
- Add the onion, stirring well, and cook until translucent, 3 to 5 minutes. Add the celery.
- Add the garlic and cook 1 minute more. Gradually add the broth, scraping up any browned bits from the bottom of the Dutch oven. Stir in all of the spices (e.g. chili powder, cumin), cocoa (thickener), and tomatoes (and tomato paste).
- Reduce heat to medium-low, cover, and let simmer for 10 minutes. Add the beans, bell pepper, salt, and vinegar (or lime juice), stirring well.
- Simmer uncovered for 10 minutes more. Adjust flavor with your spices of choice. Top with the chopped cilantro.
- Garnish with cheddar, sour cream, and jalapeno, as you like it. Serve hot, with cornbread, if desired.
Turkey is good brain food, and Whole Foods has a Tequila lime turkey chili with beans that we would get, before I tried this recipe. I love the tomato paste that comes in metal tubes, like at Rewe or Kaufland or Edeka, because you wouldn’t have to worry about finishing the tin or storing the unused bit. I added ½ a carrot because I had it on hand and I didn’t think it would detract from the primary flavors. Wish I had some cheddar to grate on top!
Happy Boxing Day,