PCC's Tiger Mountain Turkey Chili
October 12, 2018 | Category: Uncategorized
THIS IS A HEARTY, KID-FRIENDLY soup that is lean and infinitely adaptable. You can substitute chipotle Field Roast for the turkey to spice the chili up and make it vegetarian. Or add a bit of Mexican chorizo when you brown the turkey. Serve it with cornbread and cheese, or nothing but a big green salad. Spike it with cayenne if everyone loves spicy heat, or pass the hot sauce at the table. The dish also takes well to being frozen and cooks almost as quickly if you make a double batch. Our store chefs make it so often, they may well be able to recite the recipe in their sleep.
Makes about 8 servings
Spray a large, heavy-bottomed soup pot with cooking spray and put over medium heat. Add the turkey and cook, stirring occasionally to prevent sticking and to break up the meat into smaller pieces, about 5 minutes. Once the turkey is no longer pink, drain off and discard all the liquids.
Stir in the onion, bell peppers, garlic, chili powder, black pepper, chipotle, cumin, thyme, and salt. Cook, stirring occasionally, for 3 minutes, until the onions are translucent and the spices are deeply colored and fragrant. Add the tomatoes and tomato sauce, then stir in the water. Bring to a simmer, cover, and cook for 20 to 30 minutes, until the vegetables have slightly softened and flavors have melded. Stir in the beans and sugar, heat through, and serve.
1 1⁄2 pounds ground turkey
1⁄2 medium yellow onion, diced
1⁄2 medium red bell pepper, diced
1 1⁄2 teaspoons chili powder
1⁄2 teaspoon ground chipotle
1 teaspoon kosher salt
1 (15-ounce) can crushed tomatoes, drained
1 (15-ounce) can tomato sauce
1 (15-ounce) can kidney beans, drained
1 tablespoon packed light brown sugar
BEER PAIRING: A Washington State pilsner would be a great choice to sip alongside this not-too-spicy chili. Go with balanced malt and hops that are subtle and piney, making a light, crisp beer.
PCC’s Cooking from Scratch