Turkey Chili

Kosher Poultry

Turkey Chili

KosherEye.com

turkeychili
photo: by June Hersh

By June Hersh, The Kosher Carnivore , St. Martin's Press

Rich and lean, not a bad combination. It also applies to ground turkey, making this a natural choice for chili. The seasoning blend provides the punch, with a great array of mild to hot spices. Cumin embodies the essence of chili while the kickier spices like cayenne and chipotle provide the heat.

Ingredients:

Chili Seasoning Blend:
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
2 teaspoons paprika, sweet or hot
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
2 teaspoons kosher salt
1 teaspoon dried oregano

For the Chili:
1 medium onion, chopped (about 3/4 cup)
1 red pepper, seeded, cored and finely diced (about 3/4 cup), optional
1 green pepper, seeded, cored and finely diced (about 3/4 cup), optional
2 tablespoons vegetable oil
1 to 1 1/2 pounds ground turkey
3 cloves garlic, finely minced
1 (28-ounce) can chopped tomatoes, drained
1 (4-ounce) can tomato sauce
2 chipotle chilies in adobo sauce*, seeded and minced plus 2 teaspoons of the adobo sauce
1 (15.5-ounce) can vegetarian baked beans
1 (15.5-ounce) can alubias beans,** drained and rinsed

Directions:

In a small bowl, combine the chili seasonings, reserve. Heat the oil in a large skillet, cook and stir the onions and peppers over medium heat, until soft, about 10 minutes. Turn the heat to medium

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