Fall Dinner: 3 Bean Turkey Chili

October 19, 2016

The leaves have all changed to brilliant reds and gold here on the Bay of Fundy. We are all hurrying to bring in the last of the winter's wood, and readying the farm for winter. We have had the first and second killing frost, so even the sunniest of days carry a chill. 

Although I am not a fan of the cold, I do love cooking for it. My family may spend 4 or 5 hours at a time outside, so they need warm, comforting foods to fill them and warm them up. It's much more fun to make stick to your ribs type meals, so chili finds it's way on the menu quite often for the next few months. I was thrilled to see that Foodista contributor, Culinary Envy, shared her recipe for this light but filling turkey chili. I made it tonight in my pressure cooker and it was waiting for us when we all came in for dinner. Divine! 

3 Bean Turkey Chili with Cornbread Cookies

From Culinary Envy

Ingredients
 
2 tablespoons olive oil
3 stalks celery, chopped
1 large onion, chopped
1 poblano pepper, seeded and finely chopped
2 carrots, finely chopped
1 teaspoon Kosher salt, divided
¼ teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons chili powder
¼ teaspoon ground cumin
5 cloves garlic, chopped
2 tablespoons tomato paste
½ teaspoon sugar
1½ pounds ground turkey
12 ounces sweet turkey Italian sausage, removed from casings and crumbled
One 28-ounce can petite diced tomatoes
One 15-ounce can pinto beans, rinsed and drained
One 15-ounce can kidney beans, rinsed and drained
One 15-ounce can black beans, rinsed and drained
One 4-ounce can fire roasted diced green chiles
2 cups chicken broth
1 cup shredded pepper Jack or sharp Cheddar, for topping
1 cup sour cream, for topping
¾ cup sliced scallions, for topping
Serve with Sweet and Savory Cornbread Cookies
Preparation
 
1 Heat the olive oil in a Dutch oven or large wide pot over medium-high heat. Add the celery, onion, poblano pepper, carrots, ½ teaspoon salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 8 minutes. Add the garlic powder, onion powder, chili powder, cumin, garlic, tomato paste, sugar and cook, stirring, about 2 minutes. Remove to a small bowl and set aside.
2 Using the same pan, add the turkey, turkey sausage, ½ teaspoon salt and cook, breaking up any clumps with a wooden spoon, until brown, about 8 minutes.
For complete instructions, click here. 

 

 

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