Name: California Turkey Chili
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 4 servings
Ingredients: ¼ cup extra-virgin olive oil; 4 large cloves garlic, smashed, peeled and chopped; 2 large poblano chiles, stemmed, seeded and diced; 1 stalk celery, chopped; 1 large onion, chopped; 1 ½ lb(s) ground turkey (dark meat); 1 Tbsp all-purpose flour; 4 Tbsp tomato paste; 3 Tbsp chili powder; 1 Tbsp ground cumin; 2 tsp (packed) dark brown sugar; 1 tsp dried Mexican oregano, crushed; Kosher salt and freshly ground black pepper; ½ tsp ground cinnamon; &frac18; tsp ground cloves; 3 cups low-salt chicken broth (preferably organic); 1 (15- to 16-oz) can cannellini (white kidney beans), rinsed and drained; Simplest Quinoa and Pine Nut Pilaf, recipe follows; Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream; 1 ¼ cups whole grain quinoa (about 7 oz); 1 ¾ cups low-salt chicken broth (preferably organic); ¼ tsp kosher salt; ¼ tsp freshly ground black pepper; ⅓ cup chopped fresh cilantro or Italian parsley; ⅓ cup pine nuts

Prep Time

Cook Time

1h 30 min

Yields

4 servings

Delicious, hearty and bursting with southwestern flavor.

ingredients

Chili

cup extra-virgin olive oil

large cloves garlic, smashed, peeled and chopped

large poblano chiles, stemmed, seeded and diced

stalk celery, chopped

large onion, chopped

1 ½

lb(s) ground turkey (dark meat)

Tbsp all-purpose flour

Tbsp tomato paste

Tbsp chili powder

Tbsp ground cumin

tsp (packed) dark brown sugar

tsp dried Mexican oregano, crushed

Kosher salt and freshly ground black pepper

tsp ground cinnamon

&frac18; tsp ground cloves

cups low-salt chicken broth (preferably organic)

(15- to 16-oz) can cannellini (white kidney beans), rinsed and drained

Simplest Quinoa and Pine Nut Pilaf, recipe follows

Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream

Simplest Quinoa and Pine Nut Pilaf

1 ¼

cups whole grain quinoa (about 7 oz)

1 ¾

cups low-salt chicken broth (preferably organic)

tsp kosher salt

tsp freshly ground black pepper

⅓

cup chopped fresh cilantro or Italian parsley

⅓

cup pine nuts

Ingredient Substitution Guide

directions

Notes

Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.

Step 1

Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

Step 2

To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.

Step 3

Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

Step 4

Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.

Step 5

Meanwhile, preheat the oven to 350ºF. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

Step 6

Mix the cilantro and pine nuts into the quinoa.

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California Turkey Chili

ingredients

Chili

Simplest Quinoa and Pine Nut Pilaf

directions

Rate Recipe

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