Pueblo Turkey Chili

SAM_1260My family loves this dish. It’s a great quick dinner, or can be made ahead and stored in the fridge to have on hand for reheating.

  • 1 lb (more or less) ground turkey
  • 1 yellow onion, chopped
  • 4 cloves garlic, pressed
  • 3 T extra virgin olive oil
  • 1 T cumin
  • 1 T oregano
  • ¼ to ½ t cayenne pepper
  • ½ t white pepper
  • 1 dash cinnamon
  • 1 small can diced green chiles
  • 2 15 oz cans pinto beans (with liquid)
  • 1 15 oz can cannellini beans (with liquid)
  • 1 14.5 oz can chicken broth
  • For garnish (highly recommended!): Cubed avocado and thinly sliced pepper jack

In a large pot, sweat the onions in the oil. Meanwhile, use a blender to puree one can of the pinto beans with bean liquid. When the onions are translucent add the ground turkey to brown. Cook the meat well then add the garlic. Cook for only about 15 seconds before adding all of the spices. Stir over heat to infuse the meat with the flavor of the spices. Add the chiles, pureed pinto beans, and whole cannellini and pinto beans with their liquid. Pour in enough chicken broth to make the chili a consistency you like – then add a little more. The chili is best if you can simmer it for at least an hour, so it is likely to thicken a little. You can always add more broth along the way if the chili is getting too thick for your taste. Serve and garnish with the cheese and avocados. I also like to serve this with corn muffins (with butter and honey!). I use Jiffy mix – it’s easy and delicious. Just don’t overcook them as they will dry out.