TEXAS-STYLE TURKEY CHILI
Try this nourishing, antioxidant-rich chili the next time you want a hearty and healthy meal on a cool fall or winter night. The aroma from the cocoa and chili powder will make your kitchen come to life, and the flavors will intensify the longer they infuse together.
¼ cup grapeseed oil 1 tbsp unsweetened cocoa powder
¼ cup chili powder
1 tsp paprika
1 tsp ground cumin
1 tsp dried oregano
1 large yellow onion
Chopped 4 garlic cloves, minced
1 poblano chile, seeded and finely chopped
2 celery ribs, chopped
4 large carrots, peeled and chopped
1 pounds ground turkey Sea salt and freshly ground black pepper
2 cups cooked black beans or 1 (15-ounce) can black beans, rinsed and drained 1 (28-ounce) can crushed tomatoes
2 tbsp tomato paste
1 cup low-sodium chicken broth
1. Heat the oil in a large, heavy pot over medium heat. After a minute add the cocoa, chili powder, paprika, cumin, and oregano and toast, stirring, for 30 seconds. 2. Add the onion, garlic, poblano, celery, and carrots and cook until soft, 4–5 minutes. 3. Turn the heat to medium-high and add the turkey to the plan. Season the turkey to taste with salt and black pepper and break it up as it cooks. Cook until brown and crumbly, 6–8 minutes. 4. Add the beans, tomatoes, tomato paste, and broth and simmer the chili over low heat for 1 hour. Check for seasoning and add more salt and black pepper if desired. Serve immediately. Leftover chili can be refrigerated for up to 5 days or frozen for up to 3 months.
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