California Turkey Chili
Giada De Laurentiis
1/4 cup extra-virgin olive oil
- 4 large cloves garlic (smashed, peeled and chopped)
- 2 large poblano chiles (stemmed, seeded and diced)
- 1 celery stalk (chopped)
- 1 large onion (chopped)
- 1 1/2 pounds ground turkey (dark meat)
1 tablespoon all-purpose flour
- 4 tablespoons tomato paste
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons packed dark brown sugar
- 1 teaspoon dried oregano (crushed)
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 3 cups low-salt chicken broth (preferably organic)
- One 15 to 16-ounce can cannellini (white kidney beans, rinsed and drained)
- Simplest Quinoa and Pine Nut Pilaf (recipe follows)
- Assorted garnishes (such as chopped onion, shredded white Cheddar, chopped tomatoes, avocados, sour cream,)
- 1 1/4 cups whole grain quinoa (about 7 ounces)
- 1 3/4 cups low-salt chicken broth (preferably organic)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh cilantro or Italian parsley
- 1/3 cup pine nuts
For The Chili:
For The Quinoa Pilaf:
- Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.
- To serve, spoon Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.
For the Quinoa and Pine Nut Pilaf:
- Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.
- Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.
- Mix the cilantro and pine nuts into the quinoa.