Spicy Turkey Chili with an Array of Garnishes

1 pd turkey meat, breast or dark meat (my preference), patted dry with paper towels to remove excess moisture
Canola oil for sautéing
1 1/2 tsp cumin
1 1/2 tsp oregano
1 tsp chili powder
1/2 tsp chipotle chili powder
1/2 tsp kosher salt
1 medium onion, chopped to yield 1 1/2 to 1 3/4 cups
1 tsp minced garlic (1 large clove)
One 14.5 oz can diced tomatoes, drained 
5 cups reduced sodium chicken stock plus more if needed
One 15 to 15.5 oz can black beans, rinsed and drained well
3 cups cooked long grain rice such as basmati

Garnishes
1 generous cup grated Mahon, Manchego, Italian Fontina or other good melting cheese
8 shishito peppers with stems (See market tip.)
1 cup chopped onion
3/4 cup crème fraîche
1/3 cup chopped cilantro
4 garlic or traditional naan, toasted very lightly in a toaster

1.To a large 4- to 5-quart heavy pot (with a lid) set over medium heat, add enough canola oil to coat the bottom of the pan. When oil is hot, add ground turkey and cook, stirring frequently, until browned and any liquid has evaporated, 5 to 6 minutes or more. If turkey meat is sticking to pan, add a little extra canola oil. With a slotted spoon, remove turkey to a plate and set aside. 

2.Add 1 1/2 tablespoons of canola oil to the same pot set over medium heat. When oil is hot, add  onions, and sauté, stirring, until softened, 3 to 4 minutes. Add garlic and sauté a minute more. Return turkey to the pot, and stir in cumin, oregano, chili powder, chipotle chili powder, and salt.  Stir and cook a minute. Add tomatoes and 3 cups of the stock. Bring the mixture to a simmer and then reduce heat. Cover, and cook at a gentle simmer for 30 minutes. Uncover, add another cup of stock, and cook 30 minutes more at a gentle simmer, stirring several times to prevent sticking on the bottom of the pan. Much of the liquid will cook down during this time.

3.Stir in the beans and another 1 cup of the stock. Cook another 10 minutes. Then if chili is too thin continue to cook until most of the liquid has evaporated. If the chili is too thick add additional stock to thin slightly and cook a minute more. Taste and, if desired, season with more salt and with pinches of chipotle chili pepper and chili pepper. (Chili can be prepared 2 days ahead. Cool, cover, and refrigerate. Reheat over medium heat, stirring often.)

4.While chili is simmering prepare the shishito peppers, Heat just enough canola oil to lightly cover the bottom of a medium large, heavy skillet set over medium heat. When hot, add shishito peppers and cook, turning often with tongs, until charred on several sides, about 5 minutes total.  Remove to a plate.

5.To serve mound some cooked rice in four soup bowls and ladle chili on top. Offer a tray of ramekins or bowls filled with grated cheese, charred shishito peppers, onions, crème fraîche, and cilantro as garnishes. Arrange warm naan in a napkin-lined basket or dish. Serves 4.

Market note:  Shishitos are a variety of mild Asian peppers that are 3 to 4 inches long with slim stems. Sold while they are green (they turn red when mature), they are mostly mild in taste, but occasionally one will have some heat. They are often packaged in plastic bags, and can be found in the produce sections of stores such as Whole Foods and Trader Joe’s. I like to char them with their stems and then remove those stems before eating them.

Copyright Betty Rosbottom 2023