Awesome Two Bean Turkey Chili

Hypothetical question that I’ve been toying with in my head..

Let’s suppose that everyday, you eat one particular food because you really really love it. Say it’s ice cream (not speaking from my own experience or anything). Out there, there exists a superior quality of ice cream, la creme de la creme, but it is so expensive that you could only afford to eat it once a year. Would you A) want to have that ice cream, which would, in turn, cause you to forever be cognizant of your subpar brand, or B) avoid this devilish ice cream and continue living life blissfully ignorant yet happy with what you have?

This question resonates with me even deeper .. because it shows that you don’t really need much in order to love and be happy. Your level of happiness could equivocate the level of happiness of someone eating creme de la creme ice cream everyday. We can lead fully content lives, that is, until we are aware of something better…

Both comforting yet depressing.

Anyway. Switch gears to…

Chili!!!!!!!!!

The funny part about chili is that there are so many ingredients that when you first look at the recipe, you’re just like hell to the no. But all of those ingredients just go into the same pot, so it’s probably one of the easier things you can cook.

I was looking for something a bit unique with a richer taste. Of course, cocoa powder came to my rescue. It understands me. Also, Emeril Laggase? So you know it’s good.

Adapted from Emeril Lagasse’s Two Bean Turkey Chili Recipe

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1/4 cup olive oil, divided
3 cups chopped yellow onions
3/4 cup diced red bell pepper
1 1/2 tablespoons minced garlic
3 pounds ground turkey
1/4 cup dry red wine
1/4 cup finely chopped cilantro stems
2 1/2 tablespoons chili powder
1 Tbsp unsweetened cocoa powder
1 Tbsp ground cumin
1 Tbsp chili powder
2 tsp paprika
Salt to taste
3/4 teaspoon oregano
1 teaspoon sugar
1/2 tsp coriander
1/2 tsp cinnamon
1/4 teaspoon crushed red pepper
1/4 tsp cayenne
1 (28-ounce) can diced tomatoes with their juices
6 cups chicken broth
1 1/2 cups drained kidney beans
1 1/2 cups drained black beans
1/4 cup finely chopped cilantro leaves
1 can corn

Heat oil in a 4 quart large, heavy saucepan and, when hot, add the onions and red bell peppes and cook until vegetables are soft and lightly caramelized, about 6 minutes.

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Add the garlic and cook until fragrant, 1 to 2 minutes. Add turkey, red wine, cilantro stems, spices, salt, sugar, and crushed red pepper and cook, stirring to break up any lumps, until the turkey is cooked through and the spices are very fragrant, about 6 minutes.

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Add the tomatoes and chicken broth and bring to a boil.

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Reduce heat to a simmer and cook for 20 minutes. Add the kidney beans and black beans and cook until the flavors come together and the chili has thickened, about 30 minutes longer.

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Add the cilantro and mix in the corn, remove from the heat and let sit for 10 minutes before serving.

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