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Turkey and Kidney Bean Chili

September 18, 2010

I have been entirely too busy lately.  It is shameful, really.  I’ve started to have to listen to books on tape because I don’t have time to read anymore.

And when I say “books on tape,” I really mean books on my iPod.

I’ve started to schedule phone calls with Omnivore (during weekdays, please call me at 6:15 and we’ll chat until 7:00, hope that works for you, kisses!).  It sounds harsh but the other alternative seems to be a 6:45am wakeup call for my dear husband, and that’s even more rude.

And I’ve also begun the task of cooking multiple recipes at once so that there’s always plenty of food even if there isn’t plenty of time.

Chili is pretty much one of the most perfect foods for cooking advance and eating later.  Not only does it age beautifully, getting more delicious each time you make it, but there are many ways to eat it: in a bowl topped with the usual garnishes (scallions, cheese, avocado), over rice or pasta, topped on a baked potato.  Of course, since I was so short on time, every time I made a meal of this chili I simply ladled it into a bowl – you, however, may be able to whip up more interesting chili concoctions!

A Cook’s Illustrated recipe calls for an interesting technique to maintain a chunky chili with a long simmering time.  Cooking ground meat for prolonged periods tends to break down the cooked meat into a bolognese sauce style sauce with tiny particles of meat.  Dropping teaspoon sized pieces of meat into a simmering pot of ingredients in this recipe maintains a hearty texture without compromising the results of simmering for extended periods of time.

One Year Ago: Coffee Cake

Turkey Chili with Beans (adapted from Cook’s Illustrated)
1 lb ground turkey
2 cans kidney beans
2 cans petite diced tomatoes
8 oz chicken broth
1 jalapeno, minced
3 cloves of garlic, minced
1 bell pepper, diced
1 onion, diced
1 T ground cumin
2 t coriander
1/4 t ground red pepper
2 t ground oregano
2 t cocoa powder (optional)
scallions, cheese, avocado for serving

In a large stock pot, saute onions and bell pepper with cook spray until soft, about 5 minutes.  Add minced garlic and cook 1-2 minutes.  Add beans, tomatoes, jalapeno, chicken broth and all spices.  Bring to a simmer.  Pinch off teaspoon sized pieces or ground turkey and drop into the simmering pot, stirring occasionally.  Simmer 40 minutes or until the chili has darkened and thickened.  You may need to add 1/2 cup more water during the cooking process.


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