On a very cold, rainy day in Toronto this dish was the cure for our almost winter blues. I checked out a similar recipe last night on epicorius.com and made my Heather modifications and once again I was very, very happy with the outcome. A very meaty, hearty and HOT (spicy and temp.) dish to warm our cold bones.
Heather’s, White Turkey, not so chilly… Chili
2 tablespoons olive oil
1/2 cup chopped Spanish onion
2 cloves tablespoons minced Ontario organic garlic
4 teaspoons ground cumin
1 teaspoon paprika
1 tablespoon toasted coriander seeds (then crushed)
1 pound ground turkey
3 cups (or more) chicken stock or canned low-salt broth
1 cup Quinoa
2 tablespoons chopped seeded jalapeño chilies
1 teaspoon dried summer savory
1 15- to 16-ounce can cannellini (white kidney beans) or Great Northern beans, rinsed, drained
1 15- to 16-can garbanzo beans (chickpeas), rinsed, drained
Salt and pepper to taste
Chopped green onions
Grated cheddar cheese
Heat oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 ground turkey. Sauté until no longer pink, about 9 minutes.
Add stock, quinoa, jalapeños and summer savory to turkey mixture. Cover and simmer quinoa is almost cooked, stirring occasionally, about 40 minutes.
Add cannellini and garbanzo beans to chili. Cook for 10 additional minutes and serve with a dollop of sour cream, shredded cheese and chopped onions. YUM!!
I hate the light in my apartment!!! It does not do this dish or any other justice, but here are the yummy results!