Turkey Chili by Pierre Franey (from the NYT)

to access this recipe at NYT...click here

Ingredients

Yield: 6 servings or more
  • 1 tablespoon olive oil
  • 2 pounds ground turkey, white and dark combined
  • 2 cups coarsely chopped onions
  • 2 tablespoons chopped garlic
  • 1 large sweet red pepper, cored, deveined and coarsely chopped
  • 1 cup chopped celery
  • 1 jalapeno pepper, cored, deveined and finely chopped
  • 1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried
  • 2 bay leaves
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 3 cups canned diced tomatoes
  • 2 cups chicken broth, fresh or canned
  • Salt and freshly ground pepper to taste
  • 2 15-ounce cans of red kidney beans, drained
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream (optional)
  • Sliced lime for garnish (optional)

Preparation

  1. Step 1

    Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

  2. Step 2

    Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.

  3. Step 3

    Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

  4. Step 4

    Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.

 


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