So it’s been freezing quite a bit lately – time for chili! I wanted to make a turkey chili that was different than the usual chipotle chili I make – more bell peppers, different flavors the one I tend to use (chipotle and deglazing with beer), strong cumin flavor. I was also curious about using chocolate as a flavoring agent in chili. After some hunting around, I found this Bon Appetit 1997 Turkey Chili recipe which fit most of my criteria. So I tweaked and came up with the variation below. It was delicious and had great depth of flavor. I used red kidney beans (I have a surplus of those right now), but because white beans are more flavor neutral I could see those working better.
Makes at least 8 servings
2 medium onions, chopped
2 teaspoons fresh thyme
2 1/2 ground cumin
1 pounds lean ground turkey
1/4 cup chili powder (CGL Note: It seems like a lot but it really works)
2 bay leaves
1 tablespoon unsweetened cocoa powder (CGL Note: I used Lake Champlain New World Drinking Chocolate – yes it has sugar in it, but it’s such a high cocoa content I figured it would work fine – and it did!)
1 1/2 teaspoons salt
1 28-ounce can fire roasted tomatoes (whole or crushed)
2 cups chicken broth
2 tablespoons tomato paste
For garnish: grated cheddar cheese, plain low-fat yogurt or light sour cream, chopped cilantro, chopped red onions.
Add beans to chili and simmer until flavors blend, about 20 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, and top with whichever garnish you would like.
General Disclosures & Disclaimers