I just recently discovered just how wonderfully nourishing a bowl of chili can be. There are many different ways to make chili – I choose to use organic whole beans, which I soak the night before. I vary the combination of beans that I use which the red kidney beans always being most used and then a combination of cannellini, black eyed and so on.
You can choose to add meat to the chili or keep it vegetarian. I usually make it with ground turkey. This recipe is based on Giada De Laurentiis’s California Turkey Chili recipe.
1/4 cup extra-virgin olive oil
4 large cloves garlic, smashed, peeled and chopped
1 celery stalk, chopped
1 large onion, chopped
1 1/2 pounds ground turkey (optional)
1 tablespoon all-purpose flour
4 tablespoons tomato paste
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons (packed) dark brown sugar
1 teaspoon dried Mexican oregano, crushed ( or regular)
Kosher salt and freshly ground black pepper
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 cups low-salt chicken broth (preferably organic)
1 cup soaked red kidney beans or one can beans, rinsed and drained
½ cup soaked cannellini beans or one can, rinsed and drained
- If using whole beans then combine beans and boil with enough water until softened ( approx 25 minutes)
- Heat the oil in a heavy, large pot over medium-high heat.
- Add the garlic, celery and onions.
- Sauté until the vegetables soften, 5 to 6 minutes.
- Add the turkey and sauté until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes.
- Sprinkle the flour over and stir to blend.
- Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves.
- Cook 1 to 2 minutes, stirring to blend.
- Add the broth and beans.
- Bring to a simmer.
- Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes.
- Season with more salt and pepper.