Turkey Chili

Turkey Chili by Pierre Franey

You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be cooked in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.

Yield: About 6 servings

1tablespoon olive oil

2 pounds ground turkey, white and dark meat combined

2 cups coarsely chopped onions

2 tablespoons chopped garlic

1 large sweet red pepper, cored, deveined and coarsely chopped

1 cup chopped celery

1 jalapeño, cored, deveined and finely chopped

1 tablespoon fresh oregano, chopped, or 1 tablespoon dried

2 bay leaves

3 tablespoons chili powder

2 teaspoons ground cumin

3 cups canned diced tomatoes

2 cups chicken broth, fresh or canned

Salt and black pepper

2 (15-ounce) cans red kidney beans, drained

2 cups shredded Cheddar

1 cup sour cream (optional)

Sliced lime, for garnish (optional)

Heat the oil over high in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

Add the onions, garlic, sweet pepper, celery, jalapeño, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.

Add the tomatoes, chicken broth, salt and pepper to taste. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with Cheddar, and sour cream and lime wedges, if desired.

TIP: I saute the onions, then garlic, then celery and pepper before adding the turkey, and use a bottle of beer instead of the stock.

*This tip from another reader (Irene) makes the chili work. It deepens the flavor of an otherwise bland chili.

1/4 tsp. cocoa powder

1/2 tsp: coriander, Ancho chili powder, cinnamon

1 heaping Tbs. Brown sugar

I also added 1 carrot and only 1 cup of broth and Cannellini beans. Also, Sautéed veggies first.

*Next time I would reverse the order a bit. I'd cook onions, celery, pepper until soft, then add spices and garlic for a minute, THEN add turkey, then continue on. Otherwise the onions don't cook get as much flavor and the texture is not as good, nor do the spices get a little pre-cook to bloom their flavors. I also used fire-roasted tomatoes and some tomato, paste, added a bit of coriander, cinnamon and cocoa powder.

*To thicken, don't drain the beans. Delete 1 cup of stock. It not only thickens beautifully, but is also more nutritious! May I suggest that if you use RoTel instead of canned diced tomatoes, you can omit the jalapeño, seeding and chopping. (I didn't do that this time, but I don't always have jalapeños in the house). Loved this recipe...more importantly, my 22 year old grandson...who is trying to eat healthier...loved it too!

*Added my Chili Friends:

1/4 tsp. Espresso powder (or cocoa powder)

1/2 tsp: coriander, Chipotle powder, cinnamon

1 heaping Tbs. Brown sugar

I'm a fan of celery, provides wonderful flavor...include the small stalks with leaves.

*This is a staple in our house. We add a sweet potato or carrot to lighten the acidity of the tomatoes, and sometimes I add a little cinnamon as well cumin to deepen the flavor.

Best of all, though, are the condiments we put on top: Avocados, fresh cilantro, red onion and of course lots of lime.