Turkey Chili

This recipe was featured in my newsletter dated January 17, 2007.

Turkey Chili
by Chip Desormeaux

(vegetarian version follows)
1 tbs. canola oil
1½ c. chopped onion
2 tbs. minced garlic
1½ c. green or red pepper
2# coarsely ground turkey
2 tbs. flour
¼ c. chili powder (or more)
¼ c. cumin
1 tbs. cocoa powder
½ tsp. cayenne pepper, scant
¼ c. tarragon vinegar
¼ c. strong brewed coffee
28 oz. crushed tomatoes
¼ tsp. salt
1½ c. cooked black beans (1 can)

Heat oil over medium high heat in a Dutch oven or deep skillet. Add the onion, garlic, and bell pepper; sauté, stirring frequently, for 5 minutes.

Add the ground turkey and sauté for 5 minutes, stirring constantly and breaking up any lumps with the spoon.

Stir in the flour, chili powder, cumin, and cocoa. Cook over low heat, stirring frequently, for 3 minutes to cook in the spices.

Add the remaining ingredients except the black beans and bring to a boil over medium heat.

Simmer the chili, stirring occasionally, for 40 to 45 minutes, until thick and the turkey is tender.

Add the black beans and cook for 5 additional minutes.

Vegetarian Version:
All ingredients stay the same except change the 2# turkey to:
2# of Quorn brand "Grounds",
or,
1# of Quorn brand "Grounds" and two cans (drained & rinsed) of any combination of the following: garbanzos, black beans, kidney beans, cannelini beans.

4-6 servings.

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Turkey Chili Recipe