Friday, 12 October 2012

Turkey Chili

On a cold night a nice bowl of Turkey Chili along with some fresh Honey Multigrain Bread make the perfect companions. This one if filled with a medley of beans, chilies and ground turkey.

You will need:
  • 3 different chilies- a variety gives heat and balanced flavour
  • 1 onion- chopped
  • 1 pound ground turkey (you can use less if you prefer a higher bean to meat ratio)
  • 3 cloves garlic
  • 1 cup dried mixed beans = 3 cups re hydrated beans or canned beans if you prefer
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp cinnamon
  • 4-5 mushrooms - chopped
  • 1 small zucchini- chopped (approx 3/4 cup chopped)
  • 1 small can of crushed tomatoes (14 oz)
  • 1 cup chicken broth or water
  • salt/pepper
  • fresh lime wedges to serve
  • sour cream
  • cilantro

Step 1: if using dried beans soak in 5 cups of cold water 8 hours or overnight.


Step 2: in a large pot cover beans with water (do not add salt or the beans will not absorb water properly and soften) cook on a low simmer for 45 minutes to 1 hour until soft. You don`t want to cook on a rolling boil or the skins will burst. Gentle baby!

Step 3: chop onions, garlic, mushrooms and zucchini.

Step 4: in a dry pan let chilies get blackened and toasted. This will take 5-10 minutes. If you prefer a hotter chili  then add more peppers and keep the seeds. My chili is a mild/medium heat. Once blackened cover in a bowl with plastic wrap. Wait a few minutes then peel off the skin and remove stem and seeds.(..or not!)

Step 5: saute the onions, garlic and then the turkey in a few tbsp olive oil. 

Step 6: in another pan saute the zucchini and mushrooms until all the water has evaporated and then add all your spices to cook for another minute or two. This way the spices bloom in the hot oil and become more fragrant than just adding it to your sauce.

Step 7: add the chopped chilies, mushrooms and zucchini to the pot with the turkey. Stir to incorporate.

Step 8: add tomatoes and water or broth and cook 15-20 minutes. Taste it to adjust the seasoning if necessary. 

Serve with a squeeze of lime and some cilantro and sour cream. It's hearty nutritious and soul satisfying on a cold night!

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