Giada De Laurentiis’ Turkey Chili Served with Quinoa

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I was on an airplane ride returning from vacation with free TV and Giada from the Food Network made this recipe.  It sounded good so we tried it out.  It got the thumbs up from me, my husband, and our young daughter.  It is definitely flavorful, easy to make, and can be on your table in under an hour including cleanup especially with some quick advanced planning.  Her web link says prep is 1 hour, cook 1 hr 30 minutes.  You likely will not need this much time.  This dish listed below does not have much “heat”.  If you want more keep some chili seeds in and use more chili powder.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/california-turkey-chili-recipe.print.html

Serves 6-8 large bowls

(This recipe has been grossed up from the web link.)

Ingredients

1/3 cup extra-virgin olive oil
4-6 large cloves garlic, smashed, peeled and chopped  (short cut pop the peeled cloves in a small cuisinart, or just use jar garlic)
1-2 large poblano chiles, stemmed, seeded and diced (I used one large; she lists two)
2 celery stalk, chopped small pieces
1 1/2 large onion, chopped small pieces
2.5-3 pounds ground turkey (use at least half dark meat to keep flavor up)
1 1/4 tablespoon all-purpose flour
6-8 tablespoons tomato paste
4-5 generous tablespoons chili powder
1 1/2 tablespoon ground cumin
3 generous teaspoons (packed) dark brown sugar
1 1/2 teaspoon dried Mexican oregano, crushed
Kosher salt and freshly ground black pepper (see measurements below to start with, add more if desired)
little less than one teaspoon ground cinnamon
little more than 1/8 teaspoon ground cloves
4 cups low-salt chicken broth (preferably organic)
One 15 to 16-ounce can white or brown kidney beans rinsed and drained

Simplest Quinoa and Pine Nut Pilaf, recipe follows

Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream

Quinoa and Pine Nut Pilaf:  This won’t look like much pre-cooked but will make a lot.
1 1/4 cups whole grain quinoa (about 7 ounces)
1 3/4 cups low-salt chicken broth (preferably organic)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh cilantro or Italian parsley
1/3 cup pine nuts

Directions

Peal and prep your garlic.  Set aside.

Mix your spices and sugar in a small bowl.  Precision not required.  Set aside.

Now heat the oil in a heavy, large pot over medium-high heat for a few minutes until shiny.

While the oil is heating, quickly prep your carrots, poblanos, celery and onion.  Rough but small cuts are fine.

Add the poblanos, celery and onions to warmed oil pot. Saute until the vegetables soften, 5 to 6 minutes.  Add the garlic.  Stir 1 minute.

Add the turkey and saute 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, and spice/sugar bowl (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 – 5-10 minutes.

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.

To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.

Simplest Quinoa and Pine Nut Pilaf **

Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.

Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

Mix the cilantro and pine nuts into the quinoa.

** Dishthistoday Quinoa Note: For me, I did the quinoa in my Zojirushi rice cooker, quick setting – using 1 cup quinoa to 2 cups chicken broth).  I set it in the morning before work and it stayed warm once cooked with very little degradation of taste.  It usually finishes within a half hour so if you are making as the same time as chili get it started before you start the chill.  I also prepped the veges and spices the night before so that when I got home from work putting the dish together took even less time.  If you have never tasted quinoa, don’t be turned off.  It is a grain and when cooked properly tastes great and is relatively healthy for you.  Also to save time I skipped the pine-nuts but I am sure they are a good addition if you have the time.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/california-turkey-chili-recipe.print.html?oc=linkback

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