Turkey Chili with Ancho Powder- It’s a real winner!
An old recipe revisited for the Super bowl.
I have been looking for a chili recipe that delicious yet a little different. I saw this on tv the other day and have come up with my own version. I love ancho chili powder! I use it as often as I can, in salsas, guacamole and stews, etc. Ancho powder is ground ancho (poblano) peppers. It has a mild to medium smoky flavor that goes well with cumin and chili powder in this recipe. Before grinding the cumin seeds, I roasted them first. The roasted cumin has a deeper smokier flavor. I used cannellini beans for the color and their creamy consistency. Since there are no tomatoes, the ancho chili and cumin flavors come through very well. The corn and yellow peppers give it nice sweetness. Also adding the half and half gives a really nice richness, you can substitute milk instead. In case you want more tartness, add a splash of fresh limejuice at the end. Overall it is a delicious recipe. I plan to make some corn bread and serve it with the tomatillo guacamole. You can make this in advance, as the chili sits, the flavors will have a chance to marry! Of course wine or beer should be served!
- 2 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, chopped
- 1 medium yellow bell pepper, chopped
- ½ cup shredded carrots
- 2 teaspoons roasted ground cumin
- 1 teaspoon chili powder
- 1-2 teaspoons ancho chili powder (depending how spicy you like)
- 2 teaspoon salt
- 1 pound ground dark meat turkey
- 1 19oz can cannellini beans, drained
- 1 cup frozen roasted corn
- 3 cups chicken broth
- ½ cup half and half
- ½ cup cilantro, chopped for garnish
Preheat a large heavy pot and add the olive oil. Add onion, garlic, bell pepper and carrots. Saute for a minute on medium high heat. Add the cumin, chili powder and ancho chili powder and salt. Next add the ground turkey and cook on high heat breaking the meat apart. Next add the beans, corn and chicken broth, bring to a boil. Reduce the heat to medium low and cook for at least 30 minutes. Take the back of a wooden spoon and mash some of the beans in the chili- it will thicken it up. Once reached the desired consistency add the half and half and check for seasoning. Cook another 10 minutes and add the cilantro on top.
Serve with corn bread.
