Turkey Chili

by Rachel on February 23, 2011

Turkey Chili

The Stern family is considering adopting our dear friend Chef Anne.  I don’t think her husband will approve, but we don’t care.  We know living with us permanently will be good for her – and he’ll eventually find a way to move on.  Chef Anne is a terrific cook, and a delight to have in the kitchen.  For the last two years my children, boys, ages 9 and 11, have asked and received as their sole birthday presents, the opportunity to cook a multi-course dinner with Chef Anne for a friend of their choice (my husband and I get to come too, we’re no fools).  The boys work with Anne to determine the menu and then spend hours hard at work in the kitchen on the day of the dinner – and yes, they consider this a treat, not a chore.  You gotta luv my kids.  The meals they prepare together are quite elaborate, even, dare I say it – posh.  While Anne can keep up with the best of them making a fancy feast, she’s also fab at everyday fare.  This is her turkey chili, which we’ve now adopted as our own and make with frightful regularity.

Turkey Chili

Turkey Chili (serves 8-10)

  • 1 tablespoon canola oil
  • 2 red onions, diced
  • 3 red bell peppers, diced
  • 4 cloves of garlic, minced
  • ½ package of “Soyrizo” (this product is widely available – TJ’s even has a house brand though Chef Anne is partial to the one available at Whole Foods)
  • 2 tablespoons of sherry vinegar
  • ½ tablespoon dried Mexican oregano
  • 1 tablespoon ground cumin
  • ½ tablespoon paprika
  • ½ teaspoon ground chile de arbol OR cayenne pepper
  • 1 lb ground turkey (white, dark or a combo)
  • 1½ teaspoons salt
  • 1 teaspoon fresh ground pepper
  • 1 28-oz can diced tomatoes
  • One 12-oz jar TJ’s salsa verde (or anyone else’s jarred salsa – pick one you like)
  • 1 cup chicken broth
  • 1 can pinto beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 can cannellini beans, rinsed and drained
  • 3 medium zucchini, diced
  • chopped scallions and cilantro for garnish

Heat oil in a large soup pot or Dutch oven over medium heat.  Add onions and sauté until softened, about ten minutes.  Add peppers and sauté for 5 minutes.  Add garlic and stir.  Add the soyrizo and sauté for 1 minute.  Next Anne says to “deglaze with the vinegar.”  I don’t think deglazing is a commonly understood phrase that most casual cooks understand.  What Anne means is that you add the vinegar to the pan and use the liquid to help you loosen any bits of onion, pepper or soyrizo that have stuck to the bottom of the pan.  Once you’ve done this add the spices and blend well.  Next add the ground turkey and cook until no longer pink, breaking up the turkey with the back of a spoon.  Season the mixture with salt and pepper.  Add the tomatoes with their juices, and then the salsa and the broth.  Bring to a boil.  Reduce heat and add the beans.  Simmer for ten minutes.  Add the zucchini, cover, and simmer for ten more minutes.  Serve with scallions and cilantro.

{ 4 comments… read them below or add one }

Nuts about food February 24, 2011 at 2:04 am

Wow, amazing kids? How old are they? When can I start giving them a present like that…hehe

Rachel February 24, 2011 at 6:56 am

There are 9 and 11. They are amazing, but so is Anne!

Chef Anne March 1, 2011 at 7:51 am

WOW – my chili never looked so good! And if it weren’t for the ball and chain, I’d be happily sleeping under your Wolf range as we speak. Cannot wait for the upcoming birthday dinners – your boys really are the best!

Rachel March 1, 2011 at 8:03 am

Anne- your chili ALWAYS looks that good. Hugs! Rachel

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