Saturday, October 16, 2010

Creamy Turkey & Apple Chili

As it is harvest time here and we just had Thanksgiving, I had apples and turkey a-plenty!  This recipe is one that I have made for years and love.  It is deceiving because it appears to be just creamy and bland...but it really packs a lovely heat which is surprising and delicious!!  I made a double-batch for a dinner party we had last night and everyone loved it!!

1/4 cup EVOO
2 lbs of turkey meat, cut into 1/2" cubes
4 tsp chili powder
2 tsp ground cumin
Dash of cayenne (if you like it a little on the hot side!)
Salt & pepper, to taste
2 apples, peeled and cut into 1/2" cubes
1 onion, diced
4 tbsp butter
1/4 cup all-purpose flour
2 cups homemade chicken broth (or turkey)
3/4 cup milk
Two 15oz cans of white kidney beans, chickpeas, or Romano beans, drained and rinsed
2 cups shredded Monterey Jack or Asiago cheese
  • In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat.  Add the turkey, chili powder, cayenne (if using), and cumin.  Season with salt and pepper and cook, stirring, for 5 mins.  Transfer to a bowl.
  • In the same pot heat the remaining 2 tbsp oil.  Add the apples and onion and saute until soft, stirring constantly. Approximately 6 mins.  Add to the turkey mixture.
  • In the same pot, melt the butter over medium-low heat.  Whisk in the flour and cook for 1 minute, stirring constantly.  Whisk in the chicken (or turkey) broth and milk until thickened, approx. 3 mins.
  • Stir in the turkey-apple mixture and beans.  Bring to a simmer, then stir in the cheese.
  • Serve with cornbread muffins, tortilla chips, or crusty bread!
  • ENJOY!!!

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