Sunday, March 4, 2012

Chunky turkey chili.

For Chris's big birthday gathering today, we decided to try out a new recipe. The gal who doesn't eat ground-up meat finished hers, most guests had seconds, and I received several I think it's safe to say it was a hit. It's a very hearty, flavorful dish. Fantastic for the end of winter.

The original recipe came from here, but I made some alterations and additions so here's my recipe:
Yield 6 servings
  • 3 tablespoons vegetable oil, divided
  • 1.5 pounds organic ground turkey
  • 1 package taco seasoning mix
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili pepper flakes
  • 2 tablespoons tomato paste
  • 2 tablespoons minced garlic
  • 1 can organic black beans
  • 1 can organic garbanzo beans
  • 1 (14.5-ounce) can of beef broth
  • 1 (13-ounce) jar of salsa (we used Muir garlic cilantro, organic. Beware: it's got a small kick)
  • 1 can of crushed tomatoes  with green chili peppers
  • 1 medium onion, finely chopped
  • 2 medium zucchini, halved lengthwise and sliced
  • 1 bunch green onion
  • Light sour cream
  • Tillamook cheese, shredded 
  1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
  2. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa and tomatoes with green chilies. Continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
  3. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally for 5 minutes, or until onion is translucent. Add onion and garlic to the chili, and continue cooking at a very low simmer.
  4. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed. 
  5. Add the black beans and garbanzo beans. 
  6. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.
 Note: I tripled this because we had a big party. I made it the night before and then refrigerated it for about 12 hours before reheating in the stock pot. Delicious.

Also, the cute turquoise pot is a Paula Dean gem. Just bought it and I'm in love.

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