The most popular question I get when I tell people I joined a CSA (the farm) is how do we eat it all?
Every week I pick up a share of fresh vegetables from the farm and every week, I also wonder how we're gonna eat them, but somehow we do, one way or another.
This week I was backlogged with peppers and tomatoes. Two of the more popular late summer crops around here. We lost about 2 tomatoes last week and I wasn't about to have it happen again. So this weekend I decided to make a dish specifically with the purpose of using up the tomatoes and peppers before they had a chance to over-ripen.
I happen to have some defrosted lean turkey meat I was planning for taco night that never happened. That's when the chili idea hit me.
Now, there's one thing you need to know about me. I LOVE chili. If there's meat and/or beans that were cooked in a pot with vegetables and spices, I'll eat it. I like it mild or spicy. Over rice or noodles or spinach or nothing. Topped with cheese or cilantro or even avocado. I don't really care. Chili is a one pot wonder in my opinion and, frankly, I can turn anything into a chili-like dish.
Unfortunately, the husband, and now my child, do not seem to agree with me (there's still hope for the child but the husband is definitely out on the chili wagon.) That means I'm usually making chili for myself which in a way is cool because I can make it however I like using whatever I have on hand, but in another way, sucks, because… well… sometimes I'd just like to make a big ole pot of chili for my family like my mom did. Plus ,it's just nice when people like what you like.
Anyway, enough whining, I made the chili using the fresh veggies and it was super good! Oh! and I did find one way to feed it to the family. More on that later. Here's what I did…
Ingredients
- 5 small onions
- 5 sweet peppers
- 5 tomatoes (a mix of varieties)
- 20 oz lean ground turkey
- Kosher Salt
- 2 cayenne peppers
- 1 15oz can of black beans drained and rinsed
- 1 tablespoon chili powder
- 1 tablespoon dried cumin
- 1 tablespoon dried cilantro
- 1 tablespoon unsweetened cocoa powder
Instructions
Heat a large pot over medium-high heat and spray with non-stick cooking spray.
Now, there's a lot to chop so I did it in batches while cooking. Start with the onion, add to the pot as you go. Once they are all in, add the turkey and begin to brown.
While the turkey is cooking start to chop the tomatoes and add them in 1-2 at a time. Once the tomatoes are all added, move on to the peppers. Once everything is in the pot salt it a little and continue to cook.
This is when I remember I had 2 cayenne peppers from last week's share.
They dried a bit but still good! I added both which gave the dish a nice heat without being overbearing.
Chop up the cayenne and add it to the pot. By this time all the juices should be escaping the veggies giving you a nice broth base to the chili.
Stir in the spices and beans and once you get a boil, lower to as simmer.
I ate a bowl right away because I couldn't help myself but it was better after simmering for about 2 hours.
I purposefully wanted to thicken it up to use it for a quesadilla filling for dinner.
He never suspected a thing and the only semi-negative comment I got was that they were a little hot. A glass of water cured that. He happily ate a whole chili filled quesadilla with spinach, cheese and bell peppers on a whole grain tortilla. So did I. 🙂
The recipe yielded just over 6 cups so I'll calculate it as a 6 - 1 cup servings which is what's pictured above.
📖 Recipe
Farm Fresh Turkey Chili
Ingredients
- 5 small onions
- 5 sweet peppers
- 5 tomatoes a mix of varieties
- 20 oz lean ground turkey
- Kosher Salt
- 2 cayenne peppers
- 1 15 oz can of black beans drained and rinsed
- 1 tablespoon chili powder
- 1 tablespoon dried cumin
- 1 tablespoon dried cilantro
- 1 tablespoon unsweetened cocoa powder
Instructions
- Heat a large pot over medium-high heat and spray with non-stick cooking spray.
- Now, there's a lot to chop so I did it in batches while cooking. Start with the onion, add to the pot as you go. Once they are all in, add the turkey and begin to brown.5 small onions, 20 oz lean ground turkey
- While the turkey is cooking start to chop the tomatoes and add them in 1-2 at a time. Once the tomatoes are all added, move on to the peppers. Once everything is in the pot salt it a little and continue to cook.5 sweet peppers, 5 tomatoes, 1 tablespoon chili powder, Kosher Salt
- This is when I remember I had 2 cayenne peppers from last week's share.2 cayenne peppers
- They dried a bit but still good! I added both which gave the dish a nice heat without being overbearing.
- Chop up the cayenne and add it to the pot. By this time all the juices should be escaping the veggies giving you a nice broth base to the chili.2 cayenne peppers
- Stir in the spices and beans and once you get a boil, lower to as simmer.1 15 oz can of black beans drained and rinsed, 1 tablespoon dried cumin, 1 tablespoon dried cilantro, 1 tablespoon unsweetened cocoa powder
- I ate a bowl right away because I couldn't help myself but it was better after simmering for about 2 hours.
- I purposefully wanted to thicken it up to use it for a quesadilla filling for dinner.
Patty
Omg my mouth is watering!! Delicious!!
Mary Jameus
Just noticed your answer, my sister suggested I add soya sauce to darken it up. Seemed to work ok, will try tour cocoa next time though.
Mary Jameus
Just had this chili, was great. Going to try it in a quesadia tomorrow. I love that you put the wwpp on your recipes, saves me a lot of time....thanks.
roni
I like to add cocoa powder to turkey chilis to darken the color and deepen the flavor a bit. The idea comes from traditional mole sauces... http://allrecipes.com/recipe/mexican-mole-sauce/
I started doing it a few years ago and now it's just a habit.
Mary Jameus
What does the cocoa do for the chili? Never heard of that before, seems odd. I do love your recipes and have my turkey on hand to make this recipe already.
Krista S.
LOL, I didn't know what it was for the longest time, either! It's the corn flour that you would use to make homemade tamales. You can find it in the flour section of the grocery store or in the International Foods aisle. It comes in a bag somewhere between the size of 5# sugar and 10# flour, so it's quite a lot, but it lasts forever if stored properly in a sealed container. It gives this really great texture, so if you try it, take a bite of your chili before you add it so you can compare. You just need about 2 T masa and you mix it with a little water, 2-3 T and then stir it in and let it cook for about 5 more minutes.
roni
Krista - I don't even know what masa harina/water slurry IS! But I'm guessing a corn meal thing?!? I'm sure I'd love it. lol
nancy
I love chili also but Cincinnati chili. I happen to live next door to Skyline Chili and have to pass it when I walk each day--ugh. But I also make a lot of regular chili and this recipe looks great.
Krista S.
YUM! Have you ever tried stirring in some masa harina/water slurry at the very end of cooking your chili? It is amazing what a simple little addition can do. I was never fond of homemade chili until I tried that and now I always do it that way. Great idea using it in quesadillas.
Jamie H
Another wonderful recipe I MUST try..