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
- 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
- Melt butter in heavy bottomed pot on medium high until done foaming and starting to brown.
- 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.
- 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.
- While turkey is searing, medium dice the onion, celery and pepper and chop the garlic.
- When most of the pink is gone from the turkey, add the diced veggies and let cook until onions are translucent.
- Stir in crushed seasonings and let cook for one minute more.
- Deglaze the pan with the wine or ale and bring to a boil for 2 minutes.
- Add beans, tomatoes and stock. Bring to a boil and then reduce to a simmer.
- 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.
- While chili simmers, wash and de-stem swiss chard. Jullienne with a knife or tear into pieces with your hands.
- 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.
- Serve with sour cream and cornbread for a complete and hearty winter meal.