During this cold snap, all I’m thinking about is warm bowls of comfort foods like Julia Turshen’s Turkey + Green Chile Chili! Finally, a chili recipe that won over Alex, our resident chili skeptic.
The dish starts with ground turkey sautéed with onion and garlic, then gains depth from cumin, pimentón (Spanish smoked paprika), and roasted green chile peppers. Diced tomatoes and a can of pinto beans—liquid and all—round out the dish as it simmers until the flavors meld together.
I love using pinto beans here, as I despise kidney beans in chili!
And we all know half the fun of enjoying chili is the toppings! We kept it simple with sliced avocado and shredded cheddar, though next time we’ll add sour cream, crushed tortilla chips, and sliced jalapeños!
Book: What Goes with What, page 145
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: pimentón
Pricey Ingredients: —
Hard-to-find: —
Recipe not online.
