Laura Rennie

chili season

Laura R.Comment
Don't football and chili go so well together? We love chili so much that I make it year-round, but we crave it even more when there is a cool breeze outside. We went to a cookout on Saturday night and I wore a sweatshirt and ate pumpkin pie. Mmm I just love fall. I get to see Andy looking cute in his football jerseys and he gets to eat my soups, pies and muffins. Win win!

I have been dying to try some of the recipes in my Bon Apetit cookbook and finally got around to making turkey chili with white beans (which they claim is fabulous over hot dogs the next day). The depth of flavor in this dish is incredible. I love the hint of cocoa and cinnamon. Don't let the odd mix of ingredients scare you off - I'm telling you, this recipe is a winner! It isn't a spicy chili, but it has a tiiiny bit of heat. If you're completely against heat, use less chili powder and cumin. You can always add more later.

from Dreamy Dish

Turkey Chili with White Beans
Adapted from Bon Appétit

1 tablespoon vegetable oil
2 medium onions, medium chop
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
1 ½ pounds lean ground turkey
¼ cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 ½ teaspoons salt
¼ teaspoon ground cinnamon
1 28 oz can diced tomatoes in juice
3 cups (24 oz) beef stock or canned beef broth
1 8 oz can tomato sauce
3 15 oz cans small white beans, rinsed, drained (I used two cans of northern white beans and one can cannellini beans)

suggested toppings:
Chopped red onion
Chopped fresh cilantro
Light sour cream

1. Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 8 minutes. Add oregano and cumin; stir 1 minute.
2. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
3. Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. Ladle into bowls and serve with suggested toppings.