Turkey Chili recipe

Turkey Chili

2 tablespoons olive oil
1 large onion, chopped
3 peppers (any combination of red, yellow, orange and green is fine)
3 minced cloves of garlic
1 bunch of swiss chard, washed and chopped, with the crunchy bottoms separated
2 pounds ground turkey (half white meat and half dark)
2 cans whole peeled tomatoes
3 cans beans, rinsed (kidney, garbanzo, black, cannellini or pinto)
1 tablespoon cumin
2 teaspoons chili powder
1/2 teaspoon dried red chili flakes
1 teaspoon oregano
salt and pepper to taste

In a large pot, heat olive oil and add onions, peppers and onions. Saute for a couple of minutes and then add the swiss chard bottoms. Stir to combine. Add the spices and stir so that they are evenly distributed. When veggies are softened, push them to one side of the pot and add half the meat. Using the top of a wooden spatula, work the turkey into smaller pieces and slowly start to integrate with the veggies. When the first pound is worked in, repeat with the second pound.

Add the tomatoes, breaking them apart with the spatula in a similar fashion to the meat. Add the beans and stir. Put a lid on the pot, turn down the burner to low and cover. Let simmer for at least half an hour.

When the half hour has elapsed, taste the chili to determine if the spices need to be adjusted. Five minutes prior to serving, stir in the rest of the greens so that they wilt but remain brightly covered.

We recommend you serve the chili with a piece of homemade cornbread.

Tagged as: swiss chard, turkey chili