A good chili is a wonderful thing. It’s easy to make, and even easier to eat. When I was having major spice cravings during chemo, a good bowl of chili was a boon.
This low-fat... turkey chili version is made with ground turkey, a healthy, tasty substitute for red meats like pork or beef. It gets some heat from the whole ancho chili, but have no fear, as long as the pod isn’t broken, all you’ll get is great taste without too much heat. If you have leftovers, bag and freeze them in 2 cup portions to break out for a lunch or dinner on days when you may be tired and not feel up to cooking much.
Heat oil over medium-high heat. Add the ground turkey cooking and stirring until the meat is no longer pink and has given up any excess water.
Add onions, red pepper, and poblano pepper. Cook, stirring occasionally, until the onions are a light brown and tender about 8 minutes.
Add garlic, bay leaf, cumin, chili powder, cinnamon, dried oregano, salt, and pepper. Cook, stirring, for 1 minute. Add the tomato paste and ancho chili, cook for 3 minutes. Do not let the tomato paste burn.
Add the canned tomatoes and cook for 5 minutes. Add broth or water, bring to a boil, then simmer for at least 20 minutes.
Stir in the beans, cook for 10 minutes.
Discard bay leaf and ancho chili. Serve topped with avocado and a dollop of yogurt.
The hottest parts of chili pods are the seeds and the pith tucked inside them. This means that if the pod is cooked intact, it will give a lot less spiciness to the food than even a quarter the amount of flakes.|
When freezing spicy food, remember that its spiciness will intensify with the length of time it spends in your freezer, so unless you are a heat aficionado, don’t leave it in there too long.