Monday, June 15, 2009
Turkey Chili: Recipe
Turkey chili. Can it be good you ask? But of course! It's all in the flavor. You know, you really can't tell that it's not beef once it's cooked...I promise.
I let this cook for over an hour and once it cooled, I put it into the fridge so we had dinner in no time the next day. When I came home I simply boiled water for the pasta and heat up the pot of chili!
1 lb. ground turkey
1 Tbsp. olive oil
1 onion, minced
3 carrots, finely chopped
2 celery stalks, finely chopped
1/2 yellow bell pepper, finely chopped
1/2 orange bell pepper, finely chopped
3 Tbsp. Mexican Chili powder
1 chipotle pepper (from a 7 oz can) + 1 Tbsp. sauce
3 shakes hot sauce
1 35-oz can San Marzano whole plum tomatoes
1 15-oz. can black beans, drained
1 15-oz. can red kidney beans, rinsed and drained
1 Tbsp. paprika
3 Tbsp. ground cumin
1 Tbsp. ground coriander
2 Tbsp. fresh cilantro, minced
1 lb. mini pasta (such as elbows, wheels, etc.)
In a large pot, heat the olive oil and saute the onion about 8-10 minutes over medium heat, stirring often. Add the carrots, celery and peppers and saute another 10 minutes, stirring often. Raise the temperature slightly and add the ground turkey and saute until the meat is no longer pink - about 8-10 minutes, stirring often. Add the chipotle and all spices and mix well. Add the beans and the tomatoes and crush them up with the back of the wooden spoon. Simmer about an hour and serve mixed with pasta, cilantro (divide among plates) and shredded cheese.