It was a cold and rainy day. I found myself hungry and needing to make something of the seasoned ground turkey I had been defrosting in my fridge. With a can of black beans I decided to make my old standby dish, but little did I know I was going to put my foot in it, if I do say so myself.
2 T olive oil
.5 medium chopped
1 medium carrot diced
3 cloves garlic minced
1 T chili powder
1 t cumin
1 t dried oregano
1 t ground coriander
1 t chicken flavor Better Than Bouillon paste
.75 lb ground dark meat turkey
1 14-oz can low salt black beans, drained and rinsed
1 14-oz can fire roasted plum tomatoes and their juice
1 cup water
Kosher salt and fresh ground black pepper to taste
.5 t Walkerswood jerk seasoning (optional)
Cooked brown rice and chopped avocado to serve
Heat oil in medium saucepan over medium flame. When hot add onion and carrot, season with a little salt and pepper and sauté until onions are translucent, 3-4 minutes. Add next 6 ingredients and incorporate in the onion and carrot mixture. Sauté for 1 minute.
Add ground turkey to the pot, breaking up and mixing with the vegetables and seasonings. Cook until brown and meat releases its juices.
Add drained beans.
Add tomatoes and their juices. Break up tomatoes with the spoon. Add water. At this point should your palate require that Jamaican heat of jerk or scotch bonnet peppers stir in Walkerswood.
If used judiciously it gives complex flavor to an otherwise straightforward chili.
Reduce to a simmer, cover and cook for 20 minutes.
You can let it cool and freeze for another rainy day or have a nice hot bowl of it over brown rice and topped with creamy avocado.
My leftovers never made it to the freezer as I had to have another bowl for dinner and nestled the hot stew in a crispy cold salad the next day for lunch. I will make it again. Could be perfect for nachos this football season.