One of my favorite things about fall (and winter, for that matter) is a warm bowl of yummy chili or stew! Something about it is so comforting when the air turns crisp and the days get shorter. Most chilis and stews also freeze really well, so I love spending a Saturday or Sunday with several pots on the stove to stock the freezer. It will make many dinners a cinch in the cold months to come. If you plan on stocking your freezer with soup, stew, and chili like I do, give this recipe a try! You won’t be disappointed 😉
Turkey Chili with Chard
- 2 tbsp. olive oil
- 1 large sweet onion, chopped
- 3 garlic cloves, minced
- 2 lbs. ground turkey
- 1 tsp. salt, plus more for seasoning
- 2 tbsp. ground cumin
- 1 tbsp. fennel seeds
- 1 tbsp. dried oregano
- 2 tsp. chili powder
- 3 tbsp. whole wheat flour
- 2 (15 oz.) cans cannellini beans, rinsed and drained
- 1 bunch of rainbow chard, stems removed, leaves chopped into 1-in. pieces
- 1-1/2 c. frozen corn, thawed
- 4 c. chicken broth
- 1/4 tsp. red pepper flakes
- Freshly ground black pepper for seasoning
- 1/2 c. grated Parmesan cheese (optional)
In a large heavy-bottomed saucepan or Dutch oven, heat oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add ground turkey, 1 tsp. salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until turkey is cooked through. Stir flour into turkey mixture. Add beans, chard, corn, and chicken stock. Bring mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan. Simmer for about an hour until the liquid has been reduced by about half and the chili has thickened. Add red pepper flakes and simmer for another 10 minutes. Season with salt and pepper to taste. Ladle into serving bowls and sprinkle with Parmesan cheese, if desired.
I gotta have cornbread with my chili!
Stay tuned for the next pot of chili or stew.