What's Cookin'

January 2019
Story by Lana Granfors
Photos by Kara Stewart

Are you looking for an easy weeknight recipe? This chili is a healthier version using ground turkey instead of the usual ground beef.  This turkey version is fabulous, it’s healthy and it can be ready in less than an hour – perfect for cold nights after a long day. Enjoy!

Weeknight Turkey Chili

Serves 6

Total Time: 35 - 45 minutes

Ingredients:

1 T olive oil

2 cup coarsely chopped onions

2 T chopped garlic

1 cup chopped celery

1 jalapeño pepper, finely chopped

2 lbs. ground turkey

1 T dried oregano

2 bay leaves

3 T chili powder

1 T ground cumin

1 T ground coriander

2 15-oz. cans of diced tomatoes with
green chiles

1 cup chicken broth

Salt and freshly ground pepper to taste

1 15-oz. can of red kidney beans, drained
and rinsed

1 15-oz. can of pinto beans, drained and rinsed

1 15-oz. can of black beans, drained and rinsed

Optional garnishes: 

Grated cheddar cheese, 

sour cream, diced avocado, chopped cilantro, jalapeno 

slices, and lime wedges.

Directions:

STEP 1: Heat the oil over high heat in a large heavy pot and add the onion, garlic, celery and jalapeño. Cook until veggies are soft and onion translucent. 

STEP 2: Add the turkey meat, breaking it up as it cooks.  Cook until lightly browned, about 5 minutes. Use a heavy spoon or spatula to break up any lumps. 

STEP 3: Add oregano, bay leaves, chili powder, cumin and coriander. Stir to blend well. Cook for 5 minutes.

STEP 4: Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15-20 minutes.

STEP 5: Add the beans and allow to simmer, stirring occasionally, for 10-15 minutes.  The longer it simmers,
the more the seasonings are allowed to develop. 

STEP 6: Serve in bowls and top with cheddar cheese,
a dollop of sour cream, some diced avocado, chopped cilantro, a couple of jalapeño, and a squeeze of a lime wedge to finish off.

Do you have a recipe you’d like Lana to make? 

Please submit it to lana@enjoymagazine.net