As we head into winter and the busy holiday season, it’s time to seek comfort around the table with some familiar and favourite dishes.
Chili in all of its assorted renditions is always a crowd pleaser. It can be made with a variety of meats and there are some exceptional vegetarian versions, too.
My recipe this week is for one made with ground turkey and white beans.
Like pretty much all versions, the recipe can be doubled easily and leftovers freeze very well.
It’s the ideal meal to have tucked in the freezer when you want to take a break from cooking. Serve it with a big green salad and it’s the ideal easy meal.
My thanks to my colleague Ran Ai for the inspiration of this particular version.
Turkey and White Bean Chili
2 tbsp. (25 ml) vegetable oil
1 onion, diced
3 cloves garlic, minced
1½ lbs. (750 g) ground turkey or chicken
1 large carrot, diced
1 green pepper, cored and diced
1 chipotle pepper in adobo chopped (or chipotle hot sauce to taste)
2 tbsp. (25 ml) chili powder
2 tsp. (10 ml) ground cumin
1 tsp. (5 ml) ground cinnamon
1 28-oz. (796-ml) can of diced tomatoes
¼ cup (50 ml) tomato paste
3 cups (750 ml) chicken stock
1 can of white kidney beans, drained
Juice of 1 lime
2 avocados sliced
2 green onions sliced
½ cup (125 ml) chopped cilantro
1. Heat oil in stock pot over medium heat. Cook onion until soft.
2. Stir in garlic and cook further minute. Add turkey and cook until no longer pink.
3. Add carrots, pepper, chipotle, chili powder, cumin, cinnamon and tomatoes. Bring to simmer. Cook until carrot and pepper are tender.
4. Stir in tomato paste, stock and beans. Bring back to simmer. Stir in lime juice.
5. Season with salt and pepper to taste.
6. Ladle into bowls and serve with garnishes.
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