I made my first pregnancy foray into poultry tonight with 5 Ingredient Turkey Chili (recipe below). It was too meaty tasting for me. I tried to mask the meaty flavor with lots of toppings and condiments, but in the end I just ended up eating the condiments and picking out the beans. For now I’ll be sticking with fish.
5 Ingredient Turkey Chili stays on our weeknight roster though. Shane and Rose love it, and it takes 30-35 minutes start to finish, including condiment prep.
When I went to the fridge to explore my CSA greens, I found another bunch of collard greens. At least, I think they were collard greens. The leaves were a little bigger than the baby bunch I cooked last night. The flavor (once sauteed in olive oil with a smashed garlic clove) was that of a more mature leaf.
It’s also possible that last night’s collards weren’t actually collards. Fortunately, most hearty greens do well when cooked in olive oil with a little garlic, red pepper flakes and salt. So it doesn’t really matter. I love CSA season.
2 tablespoons olive oil
1 pound ground turkey
1 large white onion, diced
1/2 cup chicken broth
2 14-ounce cans diced tomatoes
2 teaspoons to 2 tablespoons chili powder
2 15-ounce cans pinto beans, rinsed and drained
fresh cilantro, avocado, grated cheddar and sour cream for topping
In a Dutch oven or large pot, heat the olive oil and cook the onion for about 3 minutes until it starts to soften. Add the ground turkey and cook over medium heat until the cooked through, about 7-8 minutes. Stir frequently to help crumble up the turkey.
Add the chili powder and stir well. 2 teaspoons of chili powder results in a very mild chili, 2 tablespoons has some kick.
Add the beans, broth and diced tomatoes to the pot and bring to a slow boil. Cover and reduce the heat to low; simmer for 20 minutes. Then uncover and simmer for an additional 5 minutes, stirring occasionally.
Ladle chili into bowls and serve hot. Top with sour cream, cheddar cheese, cilantro and avocado pieces.