Last night it (finally!) snowed. Here in Woodstock, the trees all have a beautiful dusting of snow and nothing is better than the quiet that accompanies a snowfall. With the exception of a roaring fire and a great bowl of chili.
Like beef stew, there are many variations on chili, this recipe is turkey chili be sure to pay attention to the garnish too (cilantro,scallions, sour cream and avocado) Delish!
Chunky Turkey and Chickpea Chili
Servings: 4
Ingredients
2 tablespoons extra-virgin olive oil
2 medium onions, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
1 yellow bell pepper, cut into 1/2-inch dice
1 poblano pepper, cut into 1/4-inch dice
3 garlic cloves, minced
1 serrano pepper, seeded and minced
1 1/2 pounds lean ground turkey
2 1/2 tablespoons chili powder blend
1 1/2 teaspoons smoked paprika
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
One 28-ounce can whole peeled tomatoes, with their juices
One 15-ounce can chickpeas, drained
Chopped cilantro, chopped scallion, diced avocado and sour cream, for serving
Directions
In a large soup pot, heat the olive oil. Add the onions, bell peppers and poblano pepper and cook over moderately high heat, stirring occasionally, until softened, about 10 minutes. Add the garlic and serrano and cook until softened, about 2 minutes.
Add the turkey to the pot and cook, breaking up any lumps with a spoon, until the meat is white throughout, about 4 minutes. Stir in the chili powder, paprika, cumin, salt and pepper and cook until fragrant, about 2 minutes. Add the tomatoes and chickpeas and bring to a simmer, breaking up the tomatoes with the spoon.
Simmer the chili over moderate heat until thickened, about 20 minutes. Remove from the heat and let stand for 5 minutes. Season with salt and pepper. Ladle the chili into bowls, garnish with the cilantro, scallions, avocado and sour cream and serve.
Recipe courtesy of Gail Simmons, Foodandwine.com.
