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; 20 grams 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; 413 milliliters low-salt chicken broth (preferably organic); 708 milliliters low-salt chicken broth (preferably organic); 54 milliliters extra-virgin olive oil; 1 large onion, chopped; 1 teaspoon dried Mexican oregano, crushed; 45 grams 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; 4 servings Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream

California Turkey Chili is an American recipe that serves 4. One serving contains 839 calories, 67g of protein, and 31g of fat. This recipe covers 58% of your daily requirements of vitamins and minerals. It works well as an expensive main course for The Super Bowl. If you have ground cinnamon, cilantro, low-salt chicken broth, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 2 hours and 40 minutes. Users who liked this recipe also liked California Turkey Chili, 10th Annual Chili Contest: Entry – California Chili, and California Chili.

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.

Ingredients you will need

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

Sandwich Bread

Nuts

Equipment you will use

Baking Sheet

Oven

Mix the cilantro and pine nuts into the quinoa.

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Pine Nuts

Cilantro

Quinoa

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 425grams

cannellini (white kidney beans), rinsed and drained 1

celery stalk, chopped 3Tbsps

chili powder 20grams

chopped fresh cilantro or Italian parsley 2teaspoons

(packed) dark brown sugar 1Tbsp

all-purpose flour 4large cloves

garlic, smashed, peeled and chopped 1teaspoons

ground cinnamon 0teaspoons

ground cloves 1Tbsp

ground cumin 680grams

ground turkey (dark meat)0teaspoons

kosher salt 4servings

Kosher salt and freshly ground black pepper 413milliliters

low-salt chicken broth (preferably organic)708milliliters

low-salt chicken broth (preferably organic)54milliliters

extra-virgin olive oil 1large

onion, chopped 1teaspoon

dried Mexican oregano, crushed 45grams

pine nuts 2larges

poblano chiles, stemmed, seeded and diced 198grams

1/4 cups whole grain quinoa (about 4Tbsps

tomato paste 4servings

Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream 4servings

Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream

Recommended wine: Cava, Shiraz, Grenache

Cava, Shiraz, and Grenache are great choices for Turkey Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Weinert Cavas de Weinert with a 4.7 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.

Weinert Cavas de Weinert

Deep ruby tone with purple sparkles springs up its stable and vigorous structure. Its tannic richness guarantees its longevity, but discreet ripe fruit prevails. A balanced full-bodied wine that has reminiscente fragrantes of oak on the long finish. A blend of Cabernet Sauvignon, Malbec and Merlot.