Turkey Chili
When the weather starts to get cold I make hot, filling food. Like chili. I have lots of recipes because the basics are the same but the the recipe is so versatile that I can change it depending on my mood and on what ingredients I have.
For example:
the beans: red kidney, white cannelini, black beans are all fine — or any other. Dried and reconstituted or canned.
I usually choose ground turkey but you can use any ground meat (or chopped meat); best are: beef, veal or poultry. But you can make it meatless: try firm tofu or just use more beans, maybe two kinds.
make it spicier with chopped fresh chili pepper or less spicy with a mild chili powder
serve it with chips or mashed avocado (or sour cream for meatless)
Have it your way. It’s all good. Also — it lasts, so you can make it 2-3 days ahead and keep it in the fridge.
Note: a version of this recipe was originally published in The Jewish Week Food & Wine.
Turkey Chili
3 tablespoons olive oil
1 large onion, chopped
2 large cloves garlic, chopped
1 serrano (or other hot) pepper, deseeded and chopped, optional
16-20 ounces ground turkey
28 ounce can tomatoes, coarsely chopped, undrained
1/4 cup tomato paste
1/2 cup water or vegetable stock
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
salt and freshly ground black pepper to taste
15-19 ounce can white beans, drained
Heat the olive oil in a large sauté pan over medium heat. Add the onion and cook for 2 minutes, stirring occasionally. Add the garlic and serrano pepper and cook briefly. Add the turkey and cook, stirring to break up the pieces, for 3-5 minutes, until the meat has turned color. Add the tomatoes with their juices, tomato paste, water, chili powder, cumin, oregano and salt and pepper to taste. Cover the pan and simmer for 1-1/2 hours. Stir in the beans. Cook uncovered for 30 minutes.
Makes 4 servings