Fall Recipe: Turkey Chili
Picture this: it’s a cool fall afternoon, the sun is shining, the leaves are bright golden hues with flares of red and orange, you’re bundled up in a cozy sweater and something smells delicious. What’s cooking? Could it be soup? Could it be a casserole? Or is it chili? Yes, it’s chili, the perfect comfort food for the fall season. Here’s how to make a healthier variation perfect for filling your belly with nutritious, fresh ingredients.
1 tablespoon olive oil
2 pounds ground turkey
2 cups coarsely chopped onions
2 tablespoons chopped garlic
1 large sweet red pepper, cored, coarsely chopped
1 cup chopped celery
1 jalapeño pepper, seeds removed, 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
Salt and freshly ground pepper to taste
2 15-ounce cans of red kidney beans, drained
2 cups shredded cheddar cheese
1 cup sour cream (optional)
Sliced lime for garnish (optional)
Heat the oil over high heat in a large heavy pot and add the ground turkey. Cook until lightly browned, about 5 minutes, using a heavy kitchen spoon to break it up as it cooks.
Add the onions, garlic, sweet pepper, celery, jalapeño, oregano, bay leaves, chili powder and cumin. Stir well to blend. Cook for 5 minutes.
Add the tomatoes, chicken broth, salt and pepper. 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 cheese, sour cream and lime wedges, if desired.
Cooking at Q&A Residential Hotel
Now that City Acres Market is open, you don’t even have to leave the building to buy the ingredients necessary for this recipe. Cook in any of our fully equipped kitchens in our full-sized apartments at Q&A Hotel.
Photo and recipe courtesy of NY Times Cooking.