Turkey Chili

 I can honestly say I have not been a huge fan of turkey chili in the past, but there is something about this recipe that is really, really good.  Even my kids loved it and I don’t think they even noticed it was turkey.  What really rounds out this meal is that it is served over a quinoa pilaf.  Now some of you are tempted to stop reading right now, and I would have been the same way had I not tried this.  I had never eaten quinoa before, but I really liked it.  It has a mild, textury, nutty taste, and it is perfect paired with this chili.  It got a full stamp of approval from my crew.  In fact, next time I make this, I will definitely double it!  None of us got as much as we wanted.

Ingredients:

1/4 cup olive oil

4 cloves garlic, minced

1 (or 2, depending on how much heat you like) Poblano chilies, seeded and diced (I used 1)

1 stalk celery, minced

1 large onion, diced

1 1/2 lbs. ground turkey

1 Tablespoon all purpose flour

4 Tablespoons tomato paste

3 Tablespoons chili powder

1 Tablespoon cumin

2 teaspoons packed brown sugar

1 teaspoon dried oregano

1/2 teaspoon cinnamon

1/8 teaspoon cloves

salt and pepper to taste

3 cups chicken broth

1 can cannellini (white kidney beans) rinsed and drained

Quinoa Pilaf ingredients:

1 1/4 cups whole grain quinoa (I bought the kind that was pre-rinsed)

1 3/4 cups chicken broth

1/4 teaspoon salt

1/4 teaspoon pepper

1/3 cup fresh cilantro or parsley (I used cilantro)

1/3 cup pine nuts

Directions for Chili:

Heat the olive oil in a heavy large pot over medium heat.  Add the diced garlic, poblanos, celery, and onions and stir and cook until vegetables are softened.

Once the veggies are done, add the turkey and cook until it is done and no longer pink.

Sprinkle in the flour and stir to blend.

Add the tomato paste, chili powder, cumin, sugar, oregano, cinnamon, cloves, 1 teaspoon salt, and 1/2 teaspoon pepper.

Cook for a minute or two, stirring to blend.

Add the chicken broth and the drained cannellini beans.

Bring to a simmer, and allow to cook slowly to blend flavors and thicken while you prepare the pilaf.

Directions for Quinoa Pilaf:

If not using pre-rinsed quinoa, place the quinoa in a fine sieve and rinse under running water for a full minute.  Drain.

Bring the broth, salt, and pepper to a boil in a heavy saucepan.  Stir in the quinoa.

Cover, reduce heat, and simmer on low until the quinoa is tender and all the broth is absorbed (about 15 minutes).

Turn off the heat and allow it to stand, covered for an additional 10 minutes.

While it is standing, place the pine nuts on a baking sheet and toast in a 350 degree oven for about 5 minutes.  Remove from oven and cool.

To serve, mix the quinoa, chopped cilantro, and pine nuts together.

Spoon some of this mixture each serving bowl, and top with a ladle of chili.

Top with shredded white cheddar, fresh cilantro, diced tomato, and sour cream if desired. Delicious and healthy!