Kicked Up Turkey Chili

Turkey gets a bad rap for chili - probably because it needs a bit more jazzing up. Here I use lots of beans and veggies, but also amp up the spice and flavorings with soy sauce, Worcestershire, cocoa and vanilla.

Tell me this turkey chili doesn't have flavor. G'ahead.

1 red pepper, diced

1 green pepper, diced

1 jalapeno pepper, sliced

1 sweet yellow onion, peeled and diced

2 cloves garlic, minced

1 lb ground turkey

1 15 oz can petite diced tomatoes, drained, liquid reserved

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp cinnamon

2 tsp chili powder

dash red pepper flakes, to taste

salt and pepper to taste

2 Tbsp tomato paste

2 cups water

1 can black beans, drained

1 can pinto beans, drained

1/2 cup frozen corn kernels

2 Tbsp soy sauce

1 Tbsp Worcestershire sauce

1 Tbsp powdered cocoa powder

1 tsp vanilla extract

Sauté the peppers and onion in a large pot with a dash olive oil. When the veggies have softened, and started to turn golden and sweet, about 8-10 minutes, add the garlic and cook another 2-3 minutes. Set veggies aside.

Add the drained tomatoes to the pot with a dash olive oil and cook them down for about 5-8 minutes, stirring often.

Add the turkey and continue cooking to brown the turkey a bit.

Add the spices and cook for a few more minutes, stirring often.

Add the tomato paste and cook through for about another 5 minutes, adding a dash olive oil if necessary to avoid burning.

Return the veggies to the pot.

Add the reserved tomato liquid, water, and remaining ingredients to the pot and bring to a gentle boil. Stir, reduce to a simmer and cook for about 20 minutes or until the flavors have melded and matured. Adjust spice level by adding some crushed red pepper flakes, if the jalapeño is not spicy enough.

Serve in bowls, or if desired, over rice. I served the chili over Fideua - Spanish broken pasta.

Serves 6-8.

Comments

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