Turkey Chili

Turkey ChiliShut Off the Hose!
Ok. I’m done with the water. I wake up every morning and dread looking at the weather report. I fear I’m starting to grow webbed feet. On top of all that, it’s been rather cold. And, don’t get me started about the snow.

In all fairness, February is usually a rainy, gloomy month but this is unreal. I can honestly say that in all of my 45 years, while I have always heard them urge caution and carry chains, I have never heard of the Highway Patrol and other transit authorities asking people to not drive up to Tahoe because it’s just that bad. Squaw Valley reported this morning that their snowfall total on the upper mountain for February was 300 inches. That’s 25 feet people. It’s great if you’re a skier (or a ski resort) but that’s just nuts.

And if I hear the phrase, ”well, we need the water” again I’m going to lose it. It may be true and it’s always good to have more than we need but I think we’re good for now. The draught map of California shows most of the state with no drought conditions as of February 19. It’s time to shut off the hose…

Weather like what we have been experiencing always makes me think of soups, stews, and chilis. There is something about a rainy night and a hot bowl of goodness that just seems right. Over the weekend I made this turkey chili. It’s fast. It’s tasty. And it goes great with cornbread.

I made sure to stash the leftovers in the freezer for warmer days when the sun is shining—when watching a baseball game. And, a chili dog is the perfect accompaniment.

Turkey Chili 
Yields 6 servings (at least!)

1 tablespoon olive oil
2 pounds ground turkey
2 cups coarsely chopped onions
3 tablespoons chopped garlic
1 large red bell pepper, cored, deveined and coarsely chopped
2 jalapeno peppers, cored, deveined and finely chopped
1 tablespoon fresh oregano, chopped
2 bay leaves
1/4 cup chili powder
2 tablespoons ground cumin
3 cups canned diced tomatoes
2 cups chicken broth
Salt and freshly ground pepper to taste
2 15-ounce cans of red kidney beans, drained
1 15-ounce can black beans, drained

Optional garnishes
chopped avocado
chopped green onion
shredded cheddar cheese
sour cream
Sliced lime

Gather and prep all the ingredients.

Heat the oil over high heat in a large, heavy pot and add the turkey meat. Cook until lightly browned chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps (about 5 minutes).

Add the onions, garlic, pepper, jalapeño pepper, oregano, bay leaves, chili powder, and cumin. Stir to blend well. Cook for 5 minutes.

Add the tomatoes, chicken broth, salt, and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

Add the drained beans and cook, stirring occasionally, for 10 minutes longer.

Serve in bowls with preferred toppings.

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