Turkey Chili
This is my least favorite part of the year. By Valentines Day I’m wintered out, and it feels like the stretch between now and 80 degrees is an eternity. Not to mention that the weather keeps teasing us with sporadic 70 degree days, and then going right back to cold. It’s not fair. I’m at that point where I just want to make like the first lady and bare arms.
I know that by most people’s standards the measly amount of snow we’ve gotten this winter was nothing but disappointing, but I am tired of it, sick of it, and ready for spring. Snow is refreshing and fun in December. I love the thrill of fall. But now I find myself staring forlornly at my sundresses and pouting around the apartment. So, on Thursday night when they called for more snow, I wanted to scream and flee south.
Instead I made turkey chili because well, if you can’t beat ’em, join ’em.
Turkey Chili
1/2 lb ground turkey
2 tomatoes, chopped
4 oz crushed tomatoes
1 can black beans, drained
1 tbsp cayenne pepper
1 tbsp cumin
1 tbsp coriander
1 tbsp herbs de provence
Salt and pepper
4 tbsp olive oil
4 cloves fresh garlic
Heat two tbsp olive oil in a saute pan over medium heat. At the same time, heat the remaining olive oil in a pot over medium heat. Chop your garlic and divide it equally between both. When the garlic has browned, add the turkey to your saute pan, and the chopped tomatoes to your pot.
Drain your black beans and add them in with the tomatoes. Add half of the cayenne pepper to the turkey, and add the rest of the spices and herbs to the pot. Stir the turkey every few minutes. It will need to cook about twenty minutes before it is done.
When the turkey is cooked, add it to the pot. Stir in crushed tomatoes, and let boil over medium heat for thirty minutes. Then let simmer for at least an hour, or until you’re ready to serve it.
