How to Make a Turkey Chard Chili Meal

Chef Erin Andrews of KitchenCru demonstrates how to make a hearty chili using ground turkey meat, and fresh winter chard.

Turkey Chard Chili recipe

Courtesy of ErIn Andrews, Serves 8

Ingredients

• 3TB unsalted butter
• 1lb ground turkey
• 3 small or 2 large cans kidney beans, drained
• 2 small cans diced tomatoes (I like the fire roasted ones)
• 1 yellow onion
• 1 red or orange bell pepper
• 2 stalks celery
• 3 cloves garlic
• 1 bunch swiss chard
• 1 cup chicken stock
• 1/2 white wine or ale
• 1/2 t crushed red pepper
• 1-2 t lawrys seasoning salt or Tony Chatchere’s
• 1/2 t ground coriander

Instructions

1. Melt butter in heavy bottomed pot on medium high until done foaming and starting to brown.
2. Add turkey and let sear, without stirring, for about 5 minutes. The turkey will be a nice brown. Flip and sear the other side for the same amount of time.
3. Turn heat down to medium and crumble the turkey in the pot with your spatula and continue to cook until most of the pink is gone.
4. While turkey is searing, medium dice the onion, celery and pepper and chop the garlic.
5. When most of the pink is gone from the turkey, add the diced veggies and let cook until onions are translucent.
6. Stir in crushed seasonings and let cook for one minute more.
7. Deglaze the pan with the wine or ale and bring to a boil for 2 minutes.
8. Add beans, tomatoes and stock. Bring to a boil and then reduce to a simmer.
9. Simmer chili for 20-30 min. You can cook it for longer if you prefer, just be sure to add more liquid if it reduces too much.
10. While chili simmers, wash and de-stem swiss chard. Jullienne with a knife or tear into pieces with your hands.
11. 10 minutes before the chili is done, stir in swiss chard and let wilt into the pot. Bring back to a medium boil until chard is cooked.
12. Serve with sour cream and cornbread for a complete and hearty winter meal.