Time for another installment of the Secret Recipe Club! This is a fun blogging group in which each month members get a "secret assignment" to cook something from the blog of another member of the group. This month, I cooked a fantastic chili from Jeanette's Healthy Living. I made this chili for a friend from church who asked for help with meals, and it was a great choice! I wanted to find a soup recipe, since it seemed like it would be easy to transport and reheat, and Jeanette had lots of tasty options. I eventually chose this turkey chili since it seemed like it would be hearty and full of delicious, warm spices - the perfect thing to take off the chill from this weather we've been having lately in the Bay Area!
Turkey Black Bean Chili (adapted from Jeanette's Healthy Living, original recipe here)
1 large red onion, chopped
3 cloves garlic, minced
3/4 pound ground turkey
1-1/2 tsp dried oregano
1-1/2 tsp ground cumin
1 T chili powder
1/2 tsp chipotle chili powder
1 tsp ground coriander
1-1/2 tsp unsweetened cocoa powder
Two 15-ounce cans black beans, drained and rinsed
14-ounce can whole tomatoes
1/2 cup chicken broth
Salt and pepper to taste
1. Heat olive oil in a soup pot over medium heat (use enough to just coat the bottom of the pan). Add the onions and cook until tender and lightly browned, about 5 minutes. Add the garlic and cook for one minute more. Add more oil as you go if the pan seems dry.
2. Add the turkey and cook until browned and cook through, stirring to break up the meat. Add the spices and cocoa powder, stir well, and the cook until fragrant, about 1 minute. Add the beans. Using a pair of kitchen scissors, snip the tomatoes into bite-sized pieces over the pot, and pour in any additional liquid from the can. Stir in the chicken broth. Taste and adjust for salt and pepper.
3. Reduce heat to a simmer, cover, and cook over low heat for at least one hour to develop the flavors.