Name: Simple Turkey Chili with Kidney Beans
Total time: 2 h 30 min
Yield: Serves 8 to 10 (Makes about 3 quarts)
Ingredients: 2 tablespoons vegetable oil or corn oil; 2 medium onions, chopped fine (about 2 cups); 1 red bell pepper, cut into 1/2-inch cubes; 6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons); 1/4 cup chili powder; 1 tablespoon ground cumin; 2 teaspoons ground coriander; 1/2 - 1 teaspoon red pepper flakes; 1 teaspoon dried oregano; 1/4-1/2 teaspoon cayenne pepper; 2 pounds 93 percent lean ground turkey; 2 (15.5-ounce) cans dark red kidney beans, drained and rinsed; 1 (28-ounce) can diced tomatoes, with juice; (28-ounce) can crushed tomatoes; 2 cups low-sodium chicken broth; 1 teaspoon Table salt; 2 limes, cut into wedges

Simple Turkey Chili with Kidney Beans

Published on November 19, 2007

Time

2½ hours

Yield

Serves 8 to 10 (Makes about 3 quarts)

Ingredients

2 tablespoons vegetable oil or corn oil2 medium onions, chopped fine (about 2 cups)1 red bell pepper, cut into ½-inch cubes6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)¼ cup chili powder1 tablespoon ground cumin2 teaspoons ground coriander½ - 1 teaspoon red pepper flakes1 teaspoon dried oregano¼-½ teaspoon cayenne pepper2 pounds 93 percent lean ground turkey2 (15.5-ounce) cans dark red kidney beans, drained and rinsed1 (28-ounce) can diced tomatoes, with juice(28-ounce) can crushed tomatoes2 cups low-sodium chicken broth1 teaspoon Table salt2 limes, cut into wedges

Before You Begin

Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne—or both.

Instructions

Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the turkey; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.

Add beans, diced tomatoes, crushed tomatoes, chicken broth, and 1 teaspoon salt; bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, for 1 hour. Pat remaining 1 pound turkey together into ball, then pinch off teaspoon-sized pieces of meat and stir into chili. Continue to simmer about 40 minutes longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until turkey is tender and chili is dark and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.