Turkey Chili

 

Courtesy of Manda Freitag Food Network chef. This is immensely flavorful! I cannot do beans; so serve with black beans on the side for Robert. I was thinking next time of adding some of the frozen, roasted Munson's corn to the next batch. This time I served with Hatch Chile Cornbread Casserole (blog: 7/22/2022 label: gluten-free baked).

Ingredients:

• 1 tablespoon canola oil
• 1 onion, diced
• salt
• 4 cloves garlic, thinly sliced
• 1 bell pepper ( I did not add)
• 1/4 cup chili powder
• 1 teaspoon cumin
• 1/4 teaspoon crushed red pepper
• 2 tablespoon tomato paste 
• 1 pound ground turkey
• 28-ounce can tomatoes
• 3 cups chicken stock ( do not add all at once, but adjust to thickness desired)
• 1 tablespoon unsweetened cocoa powder
• can of beans of your choice
• Sour cream or yogurt (for optional serving)
• Sliced scallions (for optional serving)
• Grated Cheddar cheese ( not optional for me)

Directions:

Heat the canola oil in a large Dutch oven over medium heat.

Add the onion and a pinch of salt and saute, stirring for 2 minutes or until translucent.

Add the garlic and bell pepper and saute 1 minute.

Combine the chili powder, cumin and red pepper flakes. Add and cook about 1 minute.

Add the tomato paste and cook another minute.

Add the turkey and using a large whisk; break up large chunks as they cook. About 5 minutes or until browned.

Add the tomatoes, chicken stock and cocoa powder and bring to a simmer. Whisk to make sure cocoa powder is thoroughly combined. 

Add the beans and bring chili to a simmer.

Cover and simmer 1 hour. 

Taste chili and adjust seasonings. Add more broth if too thick.

Serve in deep bowls topped with sour cream, scallions and lots of Cheddar cheese.