Sassy Radish

3 tbp olive oil
2 dried poblano chiles, chopped
1 onion, roughly chopped
1 clove garlic, finely chopped
1 lb ground turkey
1 16 oz can of red beans (pinto)
1 32 oz can of black beans
1 32 oz can crushed tomatoes
1/4 tsp cinnamon
1/4 tsp cumin
1 tbsp salt
1 tsp brown sugar
1/2 tsp ground pepper
1/2 tsp ground Mexican hot chocolate (Ibarra)

1. In a large pot or a enameled iron pot, over medium heat, saute the chiles, onions and garlic for a few minutes. When onions are translucent, add the ground turkey and stir quickly to break up the meat into little chunks (otherwise it’ll stick together and that’s annoying). Cook the turkey with previous ingredients for 10 minutes or so until the turkey is nicely browned.

2. Lower the heat, add the beans (drained first), the tomatoes and spices (though not salt or sugar). Cover and let cook for 30 minutes.

3. Uncover the pot and taste – at this point you should add your salt and sugar and see how it tastes. If you think it’s really bland, add a bit more salt, otherwise, cover the pot again and let the flavors interact and develop for 20 more minutes.

4. Take the lid off and taste again – adjust your seasonings and cook over lowest heat possible for another 30 minutes. Remove from heat and serve with chopped onions, or sour cream, cheddar cheese and chopped scallions.

Serves 6.


turkey chili originally published on sassyradish.com

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