I made turkey chili based on this recipe. Randomly bought some polenta at the grocery store while shopping for this dinner and decided it would be perfect with the chili.. and it was!
Here’s my recipe:
Turkey Chili (adapted from above link)
Makes a huge pot.. probably enough for 6-8 servings.
Olive oil to coat pan (about 2 tbsp)
1 medium onion, small dice
1 red bell pepper, small dice
2 stalks celery, small dice
4 cloves garlic, minced
3 Jalapeno peppers, chopped (remove seeds for less heat)
1 tsp cumin
1 tsp coriander
2 Tbsp chili powder
~ 1 lbs ground turkey
½ cup corn (fresh if possible, frozen if not)
2 – 14 oz cans red kidney beans
1 – 14 oz can diced tomatoes
1 – 14 oz can cannellini beans
1/2 – 32 oz carton chicken stock
Fresh cilantro, chopped
Salt and Pepper, to taste
Sour cream, as garnish
1. In a large pot, heat oil over medium heat. Sweat onion, pepper, and celery until translucent, about 10 minutes. Add garlic and Jalapeno peppers and cook for an additional 2 or 3 minutes. Add spices and stir to evenly distribute in the pot.
2. Meanwhile, brown ground turkey in a separate pan and into bite sized pieces. Add to pot when fully cooked.
3. Add corn, beans, tomatoes, and chicken stock. Bring to a boil, then reduce heat to low and simmer uncovered until chili reaches desired thickness. (You can thicken with corn starch dissolved in cold water.)
4. Adjust salt and pepper to taste. Serve with cilantro and sour cream.
Serves 4-6 as a side.
1/2 cup polenta
1 cup milk
1 cup chicken stock
salt and pepper
1/2 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese (i used the green can stuff)
1. In medium pot heat milk and chicken stock. Stir in the polenta while the liquid is still cool to prevent lumps.
2. Add some salt and pepper. Stir often until almost to desired consistency.
3. Add cheeses and stir until melted. Serve immediately.