Northern Virginia is in a winter storm warning which means one thing – comfort food. I got this recipe from Epicurious.com (my favorite recipe website) and chose it mainly because it had cocoa powder in it which sounded very interesting for a chili recipe.
Turkey Chili with White Beans
Bon Appétit | February 1997
1 tablespoon vegetable oil
2 medium onions, chopped – (only used one (I thought I was going to ½ the recipe))
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/2 pounds lean ground turkey (only used 1 lb.)
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes (14.5 oz can of diced garlic/onion tomatoes)
3 cups beef stock or canned beef broth (3 cups chicken broth)
1 8-ounce can tomato sauce (8 oz tomato paste)
3 15-ounce cans small white beans, rinsed, drained (1 can white, 1 can kidney beans)
Chopped red onion (Did not use)
Chopped fresh cilantro (Did not use)
Plain low-fat yogurt or light sour cream (Used the Sour Cream)
Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)
Ladle chili into bowls. Pass red onion, cilantro and yogurt separately.
Other changes/notes: Added mushrooms when I added the beans but I wish I added them for the 45 minutes of simmering. Added cayenne pepper (about a teaspoon) to give it zing. Would have added more diced tomatoes but the cupboards were bare. After I added the beans, I let it simmer for another 30 minutes or so. Served with the sour cream, low fat shredded cheddar cheese, and some Jiffy Corn Muffins (for 59 cents these are the best instant corn muffins)!
You’ll notice that while the meat and beans were less then called for I kept the spices the same. I did that because I planned on making less chili. Originally I halved the spices but I found the meat too bland so I went with full spice. I think adding the ½ lb of meat, another can of beans, tomatoes and another onion would have made the chili too thick.
Overall, and I quote Dude, “This is d@mn good chili”.
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