This post is part of the Food Matters Project, a cooking collaboration from a wide range of food bloggers. Each week, I will cook a recipe from Mark Bittman’s Food Matters Cookbook, which places an emphasis on mindful and sustainable eating. Follow along with us! My posts for this project can be found here.
I found the Food Matters Project via a blog written by a (soon to no longer be) Chicago food blogger, the Faux Martha. This is a series about food philosophy, better eating, and healthy, delicious food.
I made this for dinner on Thursday night. I had picked up the peppers because they were on sale. I was going to make a chimichuri sauce for our steak dinner this weekend. But I got greedy & needed a change of pace from the pasta. No chimichuri for Blondie. But, there was leftover chili. Not that I wanted to share.
This is not your mom’s spicy tomato-y chili. There are not so many beans in here that you will be suffering, just enough to give it some body. The heat is not a slow cooked one, but a bright, fresh, tangy heat.
There is coriander in this recipe which lends a bright, lemony flavor to the chili. Don’t leave it out, it really makes the peppers sing. Fresh cilantro is also key – if you don’t have any, just leave it out. The dried stuff doesn’t work here. You can swap the turkey for shredded chicken, but don’t use ground chicken. It just isn’t moist enough.
|White Turkey Chilli
Recipe Type: Entree
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
This easy chili comes together in about 30 minutes with minimal effort. It is spicy & light enough for a summer dinner.
- 1 pound ground turkey, browned
- 2 tablespoons olive oil
- 2 serrano peppers, seeded & chopped
- 2 jalapeno peppers, seeded & chopped
- 1 anaheim pepper, seeded & chopped
- 1 medium onion, diced
- 3 cloves of garlic, peeled & chopped
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 4 cups chicken or vegetable stock
- 1 can navy beans (or other white beans), drained
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- salt & pepper to taste
- Saute the peppers and onion in the olive oil in a large stock pot over medium heat. Cook until the onions become translucent.
- Add the garlic, coriander, cumin and cayenne and cook until fragrant (about 1 minute).
- Add chicken stock and beans. Cook for about 30 minutes.
- Add cooked turkey & half the cilantro. Cook for about 5 minutes more (the meat should be heated through.
- Add half the cilantro and lime juice. Cook for about 1 more minute.
- If you like a smoother chili, blend with an immersion belnder for about 30 seconds, or place half the chili into a blender.
- Garnish with remaining cilantro and sour cream (or greek yogurt).
This is so easy, it almost makes itself. It also freezes well and keeps for a few days in the fridge. It is pretty low calorie, and fairly light. If you want a vegetarian version, use 2 cans of beans, omit the chili and use vegetable stock.