In our RV, we have a small kitchen and limited cooking tools. So we make one-pot-dish quite often. By making dishes this way, you have less washing-up to do and save time & water! And importantly, cooking everything together at once allows the ingredients and flavors to harmonize with each other in a way they do not when prepared separately.
This flavorful turkey chili is one of our favorites and it goes well with a glass of Anderra Carmenere wine(Chile red wine).
Servings: Serves 8
Prep/Cook time: 45 minutes
*Soak Beans Overnight
1 lbs ground turkey
1/4 Jalapeno chop
1 large onion dice
1 green bell pepper dice
2 cloves garlic finely minced
2 table spoons olive oil
5 sprigs of fresh cilantro, leaves picked and chopped, stalks reserved
32 oz chicken stock (reserve 1/4 cup for puree)
1 lb Great Northern beans (soaked overnight in preparation, drained and rinsed)
1 cup shredded cheddar cheese (plus additional for garnish)
2 cans diced tomato
1/4 cups red wine
1/2 tablespoons chili powder
2 tablespoons ground cumin
1/2 teaspoons ground cinnamon
Salt and pepper to taste
1. Heat a stock pod on medium high heat for one minute. Add olive oil and ground turkey. Break up with a wooden spoon until nicely browned. Add jalapeno, onion, pepper and garlic. Turn the heat high and continue to cook until veggies begin to caramelize (5 mins)
2. Add chicken stock, half of beans, tomatoes and wine. Stir to combine. Reduce heat to medium and cover to simmer while you make the puree mixture below.
3. In a food processor (or blender) add the left of beans, cilantro stalks, cheddar cheese and reserved 1/4 cup chicken stock. Process mixture until smooth. Add the pureed beans mixture to the pod and stir to incorporate. Add the spices, stir and cook for 15 mins. Remove from heat and let stand for 5 mins to thicken. Serve with cheddar cheese and cilantro leaves.