Turkey Chili

Serves 6 to 8

This recipe is based on mother's chili, which is in the similar and related recipes. I love that chili, but have grown very fond of ground turkey and use it in many recipes that traditionally call for ground beef. It is not just that it is healthier, because there is nothing wrong with lean ground beef now and then, but I love the turkey flavor. I made a few other changes to the original recipe, including the addition of pink beans. The texture and flavor is very complementary in combination with the turkey and kidney beans. If you cannot find them, use all kidney beans. The chili can be made on a weekend and refrigerated for several days to reheat on a busy weeknight. Leftovers are also excellent. I prefer to use 93% lean ground turkey because it contains some dark meat, which has more flavor than breast alone. Of course, you can use a leaner blend.

Ingredients

• 2 tablespoons olive oil
• 1 pound ground turkey, preferably 93% lean (see comments above)
• Salt and pepper to taste
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 5 large cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano leaves
• 1 tablespoon ancho chile powder
• 1 small piece Parmesan cheese rind ( can use 2 tablespoons grated Parmesan cheese)
• 3 cans (about 15.5 ounces each) red kidney beans, rinsed and drained (see notes below)
• 2 cans (about 15.5-ounces each) pink beans, rinsed and drained (see notes below)
• 2 cans (14.5-ounces each) whole tomatoes with juices, crushed slightly

Heat a large soup pot or Dutch oven over medium-high heat. Add the oil, then the ground turkey. Brown the turkey, breaking apart as it cooks. Season with salt and pepper. Add onions, peppers, cumin, oregano, and chili powder; cook until vegetables are tender, about 5 minutes. Add the garlic and cook 1 more minute. Add the Parmesan, beans, tomatoes, and juices. Stir well; cover and cook about one hour. Taste for seasoning and adjust to taste. Cover and cook for an additional hour or until liquid has thickened. If it needs further thickening, remove the lid for part of the cooking time. Serve as is or with grated sharp cheese, sour cream and/or chopped onions as garnish.

Notes: I always use low-sodium or 'no salt added' canned products, such as the beans and tomatoes in this recipe. If you use kidney beans with less or no salt, there is no need to rinse or drain them. I would still rinse and drain the pink beans. This is even better the next day. Chili can also be frozen for several months.