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I use a lot of warming spices in this flavorful chili, making it a perfect go-to in the colder months.  California Turkey Chili For The Chili:1/4 cup extra-virgin olive oil4 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... giadzy.com

California Turkey Chili

Serves 4

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.

Cook’s Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.

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.

California Turkey Chili

Photo of lizzynewm

Recipe by Giada De Laurentiis

I use a lot of warming spices in this flavorful chili, making it a perfect go-to in the colder months. 

California Turkey Chili

Serves: 
4 people
Cooking Level: 
Prep Time
10 minutes
Cook Time
1 hour 30 minutes
Inactive Time
Total Time
1 hour 40 minutes

INGREDIENTS:

For The Chili:

  • 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 Mexican 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,

For The Quinoa Pilaf:

  • 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

INSTRUCTIONS:

  • 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
California Turkey Chili

Photo Credit: Elizabeth Newman

I use a lot of warming spices in this flavorful chili, making it a perfect go-to in the colder months. 

California Turkey Chili

Serves: 
4 people
Cooking Level: 
Prep Time
10 minutes
Cook Time
1 hour 30 minutes
Inactive Time
Total Time
1 hour 40 minutes

INGREDIENTS:

For The Chili:

  • 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 Mexican 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,

For The Quinoa Pilaf:

  • 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

INSTRUCTIONS:

  • 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Have extra cannellini beans? Try these recipes:

Giada's Tuscan Salad

By: Giada De Laurentiis

Dec 21, 2020