Michaela and I were watching Beat Bobby Flay last week on Food Network. They were having a chili contest, interestingly both used lamb for their main ingredient. So I figured we would try to make a healthier version with ground turkey. This ended up being a delicious recipe with layers of flavor. Enjoy!
5 tablespoons of grapeseed or olive oil
4 large cloves garlic, smashed, peeled and chopped
2 poblano peppers, stemmed, seeded and diced
1 celery stalk, chopped
1 red bell pepper, chopped
1 jalapeño, chopped
1 medium onion, chopped
1 pounds ground turkey
1 tablespoon all-purpose flour
1 can of San Marzano Organic Peeled Tomatoes
4 tablespoons of spring onions
1 can of pinto beans
1 cup of low sodium chicken or vegetable broth/stock
½ cup of dark beer (optional)
3 tablespoons paprika powder
1 tablespoon ground cumin
Dash of ground clove and cinnamon
2 teaspoons dark brown sugar
1 teaspoon dried oregano, crushed
Dashes of Worcestershire sauce Worcestershire sauce
Freshly ground black pepper
- Heat the oil in a heavy, dutch oven medium-high heat.
- Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes.
- Add the turkey and saute while breaking it up with the spoon until no longer pink.
- Sprinkle the flour over and stir to blend.
- Add the tomatoes, crush them by hand.
- Add paprika powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon, cloves and Worcestershire sauce.
- Add the broth, beer and beans. Bring to a simmer. Reduce the heat to medium-low and simmer for 20 to 30 minutes. Season with more salt and pepper.
- Thicken chili by smashing some of the beans and mix.
- Add the green onions on top as a garnish.
- Serve with cornbread or just toasted bread.