I was feeling a little down and cold, J made me a lovely dinner of turkey chili and fresh baked bread. Since J doesn’t have a cooking blog and it is my recipe, I feel like I can blog about it.
Mmm…I love chili. It is definitely one of my favorite comfort foods besides beef stew or enchiladas. I also like that I can eat a little and be full for hours. Which leaves lots of leftovers. And squashes my desire to rumage through the kitchen for a midnight snack.
Usually I can only take so many leftovers. I’ll have the same meal for lunch the next day and maybe a snack the day after, and then I am done. But chili is so adaptable. Chili on bake potatoes…over rice…
As for the bread, it was amazingly plump. I should have J make it every week. I’m going to start a sourdough starter soon. And then there will be bread every week. And muffins. And scones. I can’t wait.
- 2 tbsp oil
- 1 small-medium onion
- 2 cloves garlic (chopped)
- 1/2 lb ground turkey
- 1 jalapeño paper (deseeded if you are a pansy like me)
- 1 6oz can tomato paste
- 2 cups vegetable or chicken broth
- 1 16 oz can cuban style black beans from Trader Joe’s
- 1 16 oz can of pinquitos
- 1 16 oz can of white kidney beans
- 1 16 oz can corn
- 1 16 oz can of crushed tomatos
- 2 tablespoons chili
- 2 tsp cayanne pepper
- 1 tsp cumin
- 1 tbsp cilantro
- salt, black pepper to taste
- splash of lime
-Heat oil in heavy bottom pan over medium heat. In another pan, heat chicken broth.
-Chop onion and saute until soft, ~5 mins
-Add turkey, jalapeño, and garlic cloves, breaking up turkey chunks with a wooden spoon. When the turkey is almost cooked, season with spices.
-Add tomato paste and cook another minute.
-Pour in warmed broth and bring to a boil over high heat.
-Add drained beans, corn, and crushed tomato. Bring to a boil.
-Reduce heat to low and simmer partially covered about 10-15 minutes. *If the chili is too soupy, remove lid and boil off liquid on medium to high heat, stirring frequently.
-Adjust seasoning and add lime juice.
-Serve with cheese, fresh cilantro, and chopped green onions.
Makes ~6 servings