Turkey Chili

16 Feb

IMG_1894_1 I can honestly say I have not been a huge fan of turkey chili in the past, but there is something about this recipe that is really, really good.  Even my kids loved it and I don’t think they even noticed it was turkey.  What really rounds out this meal is that it is served over a quinoa pilaf.  Now some of you are tempted to stop reading right now, and I would have been the same way had I not tried this.  I had never eaten quinoa before, but I really liked it.  It has a mild, textury, nutty taste, and it is perfect paired with this chili.  It got a full stamp of approval from my crew.  In fact, next time I make this, I will definitely double it!  None of us got as much as we wanted.

Ingredients:

1/4 cup olive oil

4 cloves garlic, minced

1 (or 2, depending on how much heat you like) Poblano chilies, seeded and diced (I used 1)

1 stalk celery, minced

1 large onion, diced

1 1/2 lbs. ground turkey

1 Tablespoon all purpose flour

4 Tablespoons tomato paste

3 Tablespoons chili powder

1 Tablespoon cumin

2 teaspoons packed brown sugar

1 teaspoon dried oregano

1/2 teaspoon cinnamon

1/8 teaspoon cloves

salt and pepper to taste

3 cups chicken broth

1 can cannellini (white kidney beans) rinsed and drained

Quinoa Pilaf ingredients:

1 1/4 cups whole grain quinoa (I bought the kind that was pre-rinsed)

1 3/4 cups chicken broth

1/4 teaspoon salt

1/4 teaspoon pepper

1/3 cup fresh cilantro or parsley (I used cilantro)

1/3 cup pine nuts

Directions for Chili:

Heat the olive oil in a heavy large pot over medium heat.  Add the diced garlic, poblanos, celery, and onions and stir and cook until vegetables are softened.

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Once the veggies are done, add the turkey and cook until it is done and no longer pink.

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Sprinkle in the flour and stir to blend.

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Add the tomato paste, chili powder, cumin, sugar, oregano, cinnamon, cloves, 1 teaspoon salt, and 1/2 teaspoon pepper.

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Cook for a minute or two, stirring to blend.

Add the chicken broth and the drained cannellini beans.

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Bring to a simmer, and allow to cook slowly to blend flavors and thicken while you prepare the pilaf.

Directions for Quinoa Pilaf:

If not using pre-rinsed quinoa, place the quinoa in a fine sieve and rinse under running water for a full minute.  Drain.

Bring the broth, salt, and pepper to a boil in a heavy saucepan.  Stir in the quinoa.

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Cover, reduce heat, and simmer on low until the quinoa is tender and all the broth is absorbed (about 15 minutes).

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Turn off the heat and allow it to stand, covered for an additional 10 minutes.

While it is standing, place the pine nuts on a baking sheet and toast in a 350 degree oven for about 5 minutes.  Remove from oven and cool.

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To serve, mix the quinoa, chopped cilantro, and pine nuts together.

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Spoon some of this mixture each serving bowl, and top with a ladle of chili.

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Top with shredded white cheddar, fresh cilantro, diced tomato, and sour cream if desired. Delicious and healthy!IMG_1896_1

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One Response to “Turkey Chili”

  1. Sara Ann February 17, 2013 at 7:46 am #

    This looks really good! I’ve made chicken chili on my blog but I really like the idea of adding quinoa!

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