Spices turn up the heat in delicious turkey chili

This simple-to-make, yet flavorful turkey chili is from Gelson's Grocery store in Century City, Calif.

Gelson's Turkey Chili

1 tablespoon olive oil

1 large onion, chopped

1 tablespoon chopped garlic

1 pound ground turkey

1 small bay leaf

2 tablespoons chili powder

1/8 teaspoon ground red pepper (cayenne) or to taste, optional

1/8 teaspoon crushed red pepper

1 1/2 teaspoons salt, or to taste

3/4 teaspoon black pepper

1 (14.5-ounce) can diced tomatoes in puree

1 (16-ounce) can kidney beans with liquid

1 1/2 cups tomato puree

1 cup chicken broth, plus more as needed

2 teaspoons apple cider vinegar

3/4 teaspoon Tabasco or other hot sauce

In a medium, heavy-bottomed pot, heat the oil over medium-high heat until hot. Stir in the onion and cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the turkey and cook until the turkey is browned, 6 to 8 minutes.

Stir in the bay leaf, chili powder, cayenne (if using), crushed red pepper, salt and black pepper. Continue to cook, stirring frequently, for about 5 minutes to marry the flavors. Stir in the diced tomatoes, kidney beans, tomato puree and 1 cup chicken broth. Add the vinegar and Tabasco sauce. Cover loosely and adjust the heat to maintain a gentle simmer.

Continue to cook for 30 to 40 minutes to develop the flavors, adjusting the consistency of the chili if needed with additional broth. Taste, adjusting the spices and seasonings if desired. Remove from heat and chill if not using immediately; reheat before serving. The flavors will continue to develop and mature as the chili sits. This makes about 2 quarts chili, which will keep, covered and refrigerated, for up to 1 week.

Makes 8 servings.

Food on 12/03/2014

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