Wednesday, December 12, 2018

Chanukah Turkey Chili

I'm calling this Chanukah Chili because I got this recipe for turkey chili  shortly after Thanksgiving and right before Chanukah, and it lasted eight days. (Actually, eleven, counting today, though it spent some of that time in the freezer.) 

As a birthday gift, my friend Debbie gave me a cooking  class with Pam Riesenberg at the new, gorgeous The Kitchen at Bed Bath & Beyond in East Hanover. Pam used to teach classes out of her house, but has since sold her house and moved to The Kitchen. After Thanksgiving, she gave a class in which we made a bunch of turkey based recipes: Turkey Chili with Sweet Potato, Corn & Black Beans (aka Chanukah Chili), Moroccan Turkey Meatballs with Onion Raisin Sauce and Turkey Wonton (less) Soup with Ginger & Lemongrass. All the recipes were delicious and easy, but it was the turkey chili that really blew me away. Five days after class, on the eve of Chanukah, I made it. 

Since it is now just my husband and me eating at home most nights, whatever I make in a big pot lasts a long, long time. This huge pot of chili seemed to last forever and was I glad! Every night, I added a little lime juice to it to soften it up. It only got better. After five days, I was getting a little sick of it, so put it in the freezer. Two days later, I started yearning for it, took it out again and ate it three days in a row. I sent a picture of the recipe to my older son, who worked in a restaurant in Maine for a while and is learning to cook. So when Debbie called me from the supermarket and asked me for the ingredients, I had the recipe on hand. Here it is:

Turkey Chili with Sweet Potato, Corn & Black Beans (aka Chanukah Chili)

Ingredients:
2 tablespoons avocado oil
1 large onion, diced (I used red onion)
3 cloves garlic, minced
1 green pepper (diced---I skipped this since we didn't have)
2 medium sweet potatoes, diced
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
1 package 93/7 (lean, not fat-free) ground turkey, about 1 1/3 pounds
1 29 ounce can Fire Roasted Diced tomatoes (Muir Glen)
 1 15 ounce can black beans, drained and rised
1 1/2 cups frozen corn (Pam recommends Trader Joe's roasted frozen corn, but we didn't have that)
Kosher salt and black pepper to taste

Topping options:
Grated sharp cheddar cheese
Avocado, sliced or diced
Chopped cilantro
1 lime juice (I used this)
Red onion, sliced
Salsa
Tortilla chips

Instructions:
1. Heat oil in a soup size pot over medium heat. Add onion, garlic, green pepper, sweet potato, cayenne and chili powder. Saute until tender, about 5 minutes.
2. Add ground turkey, breaking it up as it cooks, until no longer pink, about 3 minutes.
3. Add the tomatoes, with juices, and the beans. Bring to a boil, then reduce heat and simmer, stirring occasionally, until slightly thickened, about 25 minutes. (Can partially cover pot.)
4. Add corn to pot and continue to simmer for 5 more minutes If too thick, add a little water to think it out. Taste for salt & pepper and serve.

This can last 8-9 days, in the fridge, and a lot of time in the freezer. Add lime juice to moisten.

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