Sunday, November 22, 2015

Harvest Turkey Chili

This recipe is a play on a recipe sent to my by a girlfriend of mine. She was given it by a dear friend of hers. He uses a red sauce when making it but the ingredients just screamed white sauce to me. I altered the recipe slightly and it turned out fantastic. It just felt "fally" and with autumn/winter full blast it was a perfect fit to our meal rotation. I hope you enjoy!


3 slices smoked bacon
1 large shallot, diced
2 jalapeno peppers, de-seeded and chopped
1 poblano peppers, de-seeded and chopped
3 mushrooms, chopped
1 lb lean ground turkey
1 tbsp cumin
2 bay leafs
1 teaspoon salt
½ tbsp cayenne pepper
1 tsp garlic powder
15 oz can red kidney beans
8 oz jar diced tomatoes
1 large apples
1 tsp Cajun seasoning
1 tbsp butter
1 tbsp flour
1 cup whole milk
1 ½ cups apple cider
3 tsps liquid smoke


Fry bacon until crispy, removing from pan and crumbling after it has cooled. Add the ground turkey and cook until brown. Remove and drain the grease. Chop up onions, peppers and mushrooms and sauté in the about 1 tbsp olive oil until tender, about 7 – 10 minutes. Add tomatoes to deglaze the pan and scrape up the bits from the bottom of the pan. Add the cumin, bay leafs, salt, cayenne pepper, Cajun seasoning, and garlic powder and mix. Add the butter and flour and stir gently to create a paste like consistency (you are making a roux). Pour in the milk and whisk continually to make sure no clumps form or the milk doesn’t curdle. Add the apple cider and the liquid smoke. Add in the apples, ground turkey and the kidney beans and bring to a boil. Let simmer for about 10 – 15 minutes or until the apples become slightly tender. Add back in the crumbled bacon and serve.

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