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!!

CREAMY TURKEY & APPLE CHILI

Ingredients:

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!!!

Kashmiri-Style Curried Turkey

This recipe is one that I have had for a long time and use when I have a couple of bananas that are too ripe to eat. I especially enjoy preparing this recipe when I have turkey on hand that has already been cooked and cut up, as it makes the preparation time that much shorter!

KASHMIRI-STYLE CURRIED TURKEY

Ingredients:

2 tbsp EVOO

3lb cooked turkey, cut into 2" pieces

1 large onion diced

3 garlic cloves, minced

1 apple, peeled and diced

2 medium-sized ripe bananas, cut into 1" pieces

1 large tomato diced

2 tbsp curry powder

2 tsp ground turmeric

1/2 tsp each of ground cumin and coriander

1 cup low-sodium chicken stock (preferably homemade!)

• In a large skillet, heat the EVOO (extra virgin olive oil) and saute the onions and garlic over medium heat. Cook until softened (approx. 5 mins.)
• Sprinkle onions and garlic with the curry powder, turmeric, cumin and coriander. Saute, stirring constantly, for 1 minute.
• Add the apples, bananas, tomato and broth. Bring to a boil, scraping up any browned bits from the bottom of the pan.
• Reduce heat to medium and simmer, uncovered, and stirring frequently until the liquid is reduced by half (approx. 5 to 10 mins.)
• Add turkey to the pan and stir to ensure all pieces are covered in the sauce. Simmer, covered, for approx. 20 minutes, or until all the pieces are heated through.
• Taste and add salt and pepper if desired.
• Serve on a bed of basmati rice and ENJOY!

*For the recipe that is photographed, I added some leftover roasted butternut squash that has been skinned and diced, for some additional sweetness!*