New Taste Journal

Whole Grain · Whole Food · Big Flavors

Turkey Chili With Black Beans and Poblano Peppers

Served Over Whole Wheat Fussili

Ingredients:

1/2   Onion
2      Carrots
2      Stalks Celery
3      Cloves Garlic
2      Tbs. Olive Oil
2      Poblano Peppers
2      Ears Corn
2      Pounds Ground Turkey, lean
1      Can Black Beans, 14 oz.
4      Tbs. Dark Chili Powder
2      Tbs. Ground Cumin
2      tsp. Crushed Italian Spices, or Oregano Leaf
1      tsp. Salt, or a bit more if needed
4      Cups Water or Stock
4      Tbs. Cornmeal, fine grind

Wash carrots and celery.

Peel onion and garlic.

Dice vegetables small & chop the garlic.

Place carrot, celery, & onion into a large pot.

Add oil and cook over medium heat.

Stir pot from time to time for about 10 minutes.

Vegetables will soften as they cook.

While vegetables cook, roast the poblano peppers.

See roasting peppers.

Let peppers cool until needed.

After ten minutes add the garlic.

Peel the corn and cut it directly into the pot.

You can also cut the kernels off of the cob ahead of time.

Cook garlic and corn for about four minutes.

Unwrap two pounds of lean ground turkey.

Add turkey to the pot.

Add spices to the pot:

Chili Powder
Cumin
Italian Spices
Salt

Mix and chop turkey, spices & vegetables together.

Cook and stir ingredients for about 10 minutes.

Peel peppers and remove the seeds.

Dice peppers into medium size pieces.

Remove beans from can and rinse well.

Add beans, peppers, liquid and cornmeal to the pot.

Bring ingredients to a boil.

Turn heat down and simmer for about 25-30 minutes stirring the pot from time to time.

Remove chili from the heat and let it sit for at least half an hour.

As it sits the cornmeal will absorb the liquid and thicken the chili.

While chili is resting, boil up a pound of fussili.

See cooking pasta.

Place leftover noodles into the fridge as they come in handy for a quick side dish like this kasha favorite.

Place fussili into a bowl and cover with chili.

You can garnish with jalapeno peppers and green onions.

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New Taste Journal

Whole Grain · Whole Food · Big Flavors