Dear readers, it’s March. 2 months of 2014 have come and gone, and I’m trying to preemptively ask you the question that the rest of the blogging world will ask you at the end of the month….how is it going? Your year, I mean. How are you? Do you even remember your resolutions and goals?
I remember mine.
My goal is to celebrate.
And I don’t know how it’s going. I’m trying to celebrate. But not every day calls for a party. So I’m finding other, smaller ways to celebrate. And that’s another adventure entirely.
One other piece of work this winter has been trying to find a go-to chili recipe. I have Ina’s chicken chili on heavy rotation as soon as the temperature drops, but that’s not a traditional meat and beans chili. And actually, neither is this one. But it made a darn good dinner the other night.
To make turkey and kale chili for 6-8, you will need:
- 1 1/2 lb. ground turkey
- 1 T olive oil
- 2 tsp. salt
- 1 tsp. pepper
- 1 onion, diced
- 3 cloves garlic, minced
- 2 T tomato paste
- 1 T brown sugar, plus more to taste
- 1 T chili powder
- 1 T cumin
- 2 tsp. dried oregano
- 1 C beer (I used the cheap stuff)
- 1, 28 oz. can diced tomatoes
- 2 C chicken stock
- half a bunch kale, stems removed, and leave cut into ribbons
- 1, 15 oz. can black beans, rinsed and drained
- 1 C frozen corn
- shredded sharp cheddar, for serving
Heat olive oil in skillet and add turkey. Cook, breaking turkey apart into pieces, until it’s no longer pink in the middle. Remove turkey and let drain on a plate with paper towels. Drain all but 1 T fat from pan.
Add onions, salt, and pepper, and cook till brown, about 5-7 minutes. Add garlic, tomato paste, brown sugar, chili powder, cumin, and oregano, and cook till fragrant, 30 seconds. Add beer, and stir bottom of the pan, scraping up brown bits as you go. Add tomatoes and their juices, and chicken stock. Bring to a boil, reduce heat till chili is simmering and cook at least 20 minutes.
Add kale, beans, and corn, and cook about 10 more minutes. The kale should still be bright green.