This and That: Spicy Edition

Today's THIS AND THAT pairs two of my favorite things -- fashion and food (well, cooking). Spicy harmony is met by combining THIS GORGEOUS CARDIGAN, a modern, belted cardigan embellished with orange and rust geometric diamonds with my smoky and slightly piquant WHITE TURKEY chili recipe.

WHITE TURKEY CHILI (adapted from Giada De Laurentiis)

2 tablespoons olive oil
1 medium onion
2 garlic cloves, minced
2 pounds ground seasoned turkey (unseasoned is fine as well)
2 tablespoons cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoon chili powder (I prefer to use ancho chili powder, which is less spicy, more smoky)
3 tablespoons flour
2-15oz cans of cannellini beans, rinsed and drained
1.5 cups frozen corn, thawed
1 bunch of chopped spinach or kale
4 cups chicken stock
salt to taste (If you are using seasoned turkey, hold off on salt until the end)
1/4 teaspoon crushed red pepper flakes
shredded cheese of choice (I prefer to use crumbled feta or cortija)

ONE: In a large saucepan, heat the oil over medium heat. Add the onion and cook until translucent. Add the garlic and saute for 30 seconds.
TWO: Add ground turkey, cumin, fennel, oregano and chili powder. Cook until turkey is cooked through, about 8 minutes.
THREE: Stir the flour into the turkey mixture. Cook for an additional 2-3 minutes or so (just to cook the flour)
FOUR: Add the beans, greens (spinach or kale), corn and chicken stock. Bring to a boil, scraping up the bits from the bottom of the pan.
FIVE: Simmer for about an hour, or until most of the liquid has reduced and the chili has thickened.
SIX: Add the red pepper flakes and simmer for an additional 20 minutes.
SEVEN: Season with salt. Ladle into serving bowls and serve with cheese.

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