Chicken/Turkey Chili
I've had many friends ask me how to make turkey chili or do I have a recipe. This is one I have concocted over the years. I have a premixed spice mix that comes from Penzey's Spices. It's a southwestern seasoning that includes these dried spices: sweet ancho chilies, onion, garlic, black pepper, Mexican oregano, cayenne pepper, cumin, chipotle and cilantro. If you don't have something like this, we can always improvise. And when you're buying your turkey, since I add oil to the recipe, be sure your turkey/chicken is white meat only. I also always add a chipotle pepper in adobo sauce just to add some smokiness to the dish. Be careful. It can be hot!
2 lbs ground turkey/chicken turkey breast
3 tbs olive oil
1 small can chopped poblano chilies
1 large sweet onion coarsely chopped
6 med. garlic cloves, minced
1 can (15 oz) cannellini beans, drained and rinsed
4 cups low sodium chicken broth (have more if the chili gets a little dry)
3 generous tbs of the southwestern seasoning
1 small can corn, drained
1 can black beans, drained and rinsed
1 tbs arrow root or cornstarch
salt as needed
1/2-1 chipotle pepper in adobo minced (again depends on taste )
1/4 cup chopped cilantro or a handful chopped, it's up to you!
or
1/2 tsp black pepper
1/2 tsp oregano or 1 tbs fresh
1/4-1/2 tsp cayenne pepper (depends on your taste buds)
1 tbs cumin
Toppings:
4 scallions sliced thin
3 limes
1 fresh jalapeno
tortilla corn chips (crush into nice bite sized pieces)
In a hot frying pan, brown the meat in the 2 tbs oil. Let the meat get a little crusty with some nice carmelization. Meanwhile in your soup pot, in the remaining tbs oil, saute your onions over med. heat until they are transparent and then add your garlic. Saute for a few minutes and then add your meat. In the frying pan, add a half cup or so broth and turn the heat to high to scrap up all those flavor filled brown pieces at the bottom of the pan. Scrape with a spatula or wooden spoons. Add to sauteed onions and garlic. Add broth and turn to high. The broth should cover the chili by about a quarter of an inch. If you like your chili more soupy, add more broth. It will cook down some. When the chili comes to a boil, add the rest of the ingredients. Bring to a boil and reduce heat to med. low (you want it just simmering, no lid) and cook for 45 mins to an hour. Do not let the chili get too dry. Add more broth to keep the consistency you want. Check for seasoning and add salt, if necessary. Add cilantro. Just before serving, put about a quarter cup plus of the chili in a small bowl. The more broth the better. Add the arrowroot to this and combine. Add to chili to thicken. Cook a few more minutes and it's ready to serve. Put on your toppings of choice and you've got a hearty winter, full of goodness soap. Serves 6
2 lbs ground turkey/chicken turkey breast
3 tbs olive oil
1 small can chopped poblano chilies
1 large sweet onion coarsely chopped
6 med. garlic cloves, minced
1 can (15 oz) cannellini beans, drained and rinsed
4 cups low sodium chicken broth (have more if the chili gets a little dry)
3 generous tbs of the southwestern seasoning
1 small can corn, drained
1 can black beans, drained and rinsed
1 tbs arrow root or cornstarch
salt as needed
1/2-1 chipotle pepper in adobo minced (again depends on taste )
1/4 cup chopped cilantro or a handful chopped, it's up to you!
or
1/2 tsp black pepper
1/2 tsp oregano or 1 tbs fresh
1/4-1/2 tsp cayenne pepper (depends on your taste buds)
1 tbs cumin
Toppings:
4 scallions sliced thin
3 limes
1 fresh jalapeno
tortilla corn chips (crush into nice bite sized pieces)
In a hot frying pan, brown the meat in the 2 tbs oil. Let the meat get a little crusty with some nice carmelization. Meanwhile in your soup pot, in the remaining tbs oil, saute your onions over med. heat until they are transparent and then add your garlic. Saute for a few minutes and then add your meat. In the frying pan, add a half cup or so broth and turn the heat to high to scrap up all those flavor filled brown pieces at the bottom of the pan. Scrape with a spatula or wooden spoons. Add to sauteed onions and garlic. Add broth and turn to high. The broth should cover the chili by about a quarter of an inch. If you like your chili more soupy, add more broth. It will cook down some. When the chili comes to a boil, add the rest of the ingredients. Bring to a boil and reduce heat to med. low (you want it just simmering, no lid) and cook for 45 mins to an hour. Do not let the chili get too dry. Add more broth to keep the consistency you want. Check for seasoning and add salt, if necessary. Add cilantro. Just before serving, put about a quarter cup plus of the chili in a small bowl. The more broth the better. Add the arrowroot to this and combine. Add to chili to thicken. Cook a few more minutes and it's ready to serve. Put on your toppings of choice and you've got a hearty winter, full of goodness soap. Serves 6
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