California Turkey Chili

Name: California Turkey Chili
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 4
Cuisine: American
Ingredients: 0 teaspoons freshly ground black pepper; 425 grams cannellini (white kidney beans), rinsed and drained; 1 celery stalk, chopped; 3 Tbsps chili powder; 79 milliliters chopped fresh cilantro or Italian parsley; 2 teaspoons (packed) dark brown sugar; 1 Tbsp all-purpose flour; 4 large cloves garlic, smashed, peeled and chopped; 1 teaspoons ground cinnamon; 0 teaspoons ground cloves; 1 Tbsp ground cumin; 680 grams ground turkey (dark meat); 0 teaspoons kosher salt; 4 servings Kosher salt and freshly ground black pepper; 414 milliliters low-salt chicken broth (preferably organic); 710 milliliters low-salt chicken broth (preferably organic); 59 milliliters extra-virgin olive oil; 1 large onion, chopped; 1 teaspoon dried Mexican oregano, crushed; 79 milliliters pine nuts; 2 larges poblano chiles, stemmed, seeded and diced; 198 grams 1/4 cups whole grain quinoa (about; 4 Tbsps tomato paste; 4 servings Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream

Need a dairy free main course? California Turkey Chili could be an excellent recipe to try. This recipe serves 4. One portion of this dish contains around 63g of protein, 31g of fat, and a total of 771 calories. From preparation to the plate, this recipe takes about 2 hours and 40 minutes. It will be a hit at your The Super Bowl event. Head to the store and pick up pine nuts, tomato paste, flour, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. This recipe is typical of American cuisine.

Instructions

Watch how to make this recipe.

Heat the oil in a heavy, large pot over medium-high heat.

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Cooking Oil

Equipment you will use

Pot

Add the garlic, poblanos, celery and onions.

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Poblano Pepper

Celery

Garlic

Onion

Saute until the vegetables soften, 5 to 6 minutes.

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Vegetable

Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes.

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Whole Turkey

Sprinkle the flour over and stir to blend.

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All Purpose Flour

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

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Chili Powder

Tomato Paste

Cinnamon

Oregano

Clove

Pepper

Cumin

Sugar

Salt

Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

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Salt And Pepper

Beans

Broth

Chili Pepper

To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over.

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Pine Nuts

Quinoa

Chili Pepper

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Bowl

Ladle

Serve with garnishes.

Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.

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Pickled Jalapenos

Tortilla Chips

Cotija Cheese

Pico De Gallo

Radish

Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

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Quinoa

Water

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Sieve

Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat.

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Salt And Pepper

Quinoa

Broth

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Sauce Pan

Let the quinoa stand, still covered, for 10 minutes.

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Quinoa

Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

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Pine Nuts

Toast