Art Smith’s Turkey & Pinto Bean Chili

This simple and flavorful chili is a lighter version of a classic beef chili. It is wonderful healthy option. It was included on a list of Food and Wine magazine’s best chilis.

The recipe was adapted from Food and Wine, contributed by Art Smith. In the article he said, “(this) turkey chili is a big favorite of Oprah’s.” I modified the proportions and added additional toppings. We ate it with corn muffins and green salad on the side- it was still “healthy-ish!” 🙂

Yield: 6 to 8 

• 1/4 cup extra-virgin olive oil
• 3 pounds ground turkey
• 1 large yellow onion, cut into 1/2-inch dice
• 6 large garlic cloves, minced
• 1 1/2 tablespoons chile powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 3/4 teaspoon chipotle powder
• 1 large or 2 small carrots, peeled and cut into 1/4-inch dice
• 1 red bell pepper, cut into 1/2-inch dice
• One 28-ounce can crushed tomatoes or tomato puree
• three 15-ounce cans pinto beans, drained and rinsed
• 3/4 cup beer (such as lager)( I used Negra Modelo)
• 1 cup chicken stock or low-sodium broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon chopped thyme
• coarse salt and freshly ground black pepper
• sliced scallions or chopped chives, for garnish
• sour cream, for serving, optional
• shredded cheese, for serving, optional

1. In a large Dutch oven, heat 1 tablespoon of the oil until shimmering. Add half of the turkey and cook over medium-high heat, undisturbed, until browned on the bottom, about 3 minutes.
2. Stir the turkey, season with salt and pepper, and cook until no pink remains, about 2 minutes longer. Transfer the cooked turkey to a bowl.
3. Repeat with 1 more tablespoon of oil and the remaining turkey.
4. Add the remaining 2 tablespoons of oil and the onion to the pot. Cook over moderate heat until softened, about 5 minutes.
5. Add the garlic, chile powder, cumin, oregano and chipotle powder and cook, stirring, until fragrant, about 2 minutes.
6. Return the turkey to the pot.
7. Stir in the carrot, bell pepper, tomato puree, beans and lager and bring to a boil.
8. Stir in the stock and vinegar, cover and simmer over low heat for 45 minutes.
9. Add the thyme, season with salt and pepper and serve, garnished with scallions or chives.

Chickpea, Quinoa & White Bean Chili

This dish was a fun, delicious, and healthy dinner. Everyone in my house loves a meal that involves assorted toppings! 🙂

The recipe was adapted from Antoni Let’s Do Dinner by Antoni Porowski of Queer Eye. The chili published in his last book is one of our absolute favorites, so I knew that we had to try his vegan version (vegetarian with the optional sour cream and cheese toppings).

We ate it with cornbread muffins on the side. Wonderful.

Yield: Serves 4 to 6

For the Chili:

• 3 T olive oil
• 1 large onion, coarsely chopped
• 1 large red bell pepper, cored, seeded, and chopped
• 5 large garlic cloves, finely chopped
• Kosher salt
• 2 1/2 cups water or a combination of stock and water
• 2 T tomato paste
• 1 T chili powder
• 2 tsp ground cumin
• 1 1/2 tsp dried oregano
• 1 (28 oz) can crushed tomatoes, preferably fire-roasted
• 1 (15 oz) can cannellini beans, rinsed and drained
• 1 (15 oz) can chickpeas, rinsed and drained
• 1 T finely chopped chipotle chilies in adobo, plus more to taste (about 1 medium chile)
• 2 tsp packed light brown sugar
• 1/2 cup tricolor quinoa, rinsed

For the Toppings:

• coarsely crushed or broken tortilla chips
• sour cream
• shredded Mexican cheese blend, cheddar, or pepper Jack cheese
• sliced or cubed avocado
• chopped red onion or sliced scallions
• canned mild green chilies or sliced fresh or pickled jalapeños
• chopped fresh cilantro

1. Heat the oil in a Dutch oven or other large heavy-bottomed pot over medium heat. (I used a large enameled cast iron Dutch oven.)
2. Add the onion, bell pepper, garlic, and 1 teaspoon coarse salt; cook, stirring frequently, until the vegetables are softened, about 8 minutes.
3. Meanwhile, dissolve the tomato paste in 2 1/2 cups water or in a combination of stock and water. (I used 1 cup stock and 1 1/2 cups water.)
4. Stir the chili powder, cumin, and oregano into the onion mixture and cook, stirring, until the spices begin to stick to the bottom of the pot, about 1 minute.
5. Add the tomatoes, beans, chickpeas, chipotles, brown sugar, 1 teaspoon coarse salt, and the tomato paste mixture. Increase the heat to medium-high and cook, stirring occasionally, until the mixture reaches a low boil.
6. Add the rinsed quinoa, reduce the heat to maintain a simmer, and cook, stirring occasionally, until the quinoa is tender, about 25 to 35 minutes.
7. Remove the chili from the heat and adjust the seasonings and chipotle to taste.
8. Add the water to thin, if desired.
9. Serve with assorted toppings (and cornbread, if desired).

One-Pot Turkey Chili with Cornmeal Buttermilk Biscuits

We ate this wonderful one-pot dish during the Super Bowl this year. The chili and biscuit dough can be made in advance, even several hours in advance, so it was perfect for the occasion. It also complemented our mandatory game day guacamole.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the proportions to serve 8 people- so that we would have leftovers! 😉 I reheated the chili, topped it with the biscuit dough and placed it in the oven just before serving. Great.

Yield: Serves 8

For the Cornmeal Biscuits:

• 1 cup/120 grams all-purpose flour
• 2/3 cup/92 grams fine yellow cornmeal
• 2 tsp baking powder
• 1 tsp granulated sugar
• 1/2 tsp fine sea salt
• 1/4 tsp baking soda
• 8 T/113 grams cold, unsalted butter, cut into 1/2-inch cubes
• 3/4 cup/177 ml buttermilk or plain whole-milk yogurt
• 1 scallion, thinly sliced, plus more for serving
• milk, more buttermilk, or yogurt, for finishing
• 3+ tablespoons grated Parmigiano-Reggiano or Pecorino-Romano, for finishing

For the Turkey Chili:

• 3 T extra-virgin olive oil
• 1 1/2 to 1 3/4 pounds ground turkey
• 1 very large or 2 medium yellow onions, diced
• 1-2 jalapeños, seeded (if desired) and diced (I used 1 1/2 jalapeños)
• 6 garlic cloves, finely grated, passed through a press or minced
• 1 1/2 T chili powder
• 2 1/4 teaspoons fine sea salt, plus more to taste, divided
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1 (28-ounce) can whole plum tomatoes with juices (I used San Marzano)
• 3 (15-ounce) cans pinto or black beans, drained and rinsed
• 1/2 cup chopped fresh cilantro leaves and tender stems, plus more for garnish
• sour cream or Greek yogurt, for serving, optional
• sliced or pickled jalapeños, for serving, optional

To Prepare the Biscuit Dough:

1. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, salt and baking soda.
2. Using a pastry cutter (or your hands), cut (or rub) in the butter until mixture resembles rolled oats.
3. Fold in the buttermilk and scallion slices.
4. Gently stir mixture until it comes together in a moist, sticky mass. Cover bowl and refrigerate until ready to use. (This can be done a day in advance.)
5. Heat oven to 425 degrees, preferably on convection.

To Prepare the Turkey Chili:

1. In a large ovenproof skillet, heat oil over medium-high heat until it thins. (I used an enameled cast iron pan. A cast iron skillet would also be great.)
2. Stir in turkey and cook, breaking up meat with a wooden spoon, until it’s no longer pink with some browned bits, about 7 minutes.
3. Reduce heat to medium, and add onion and jalapeño, and cook until translucent and tender, about 5 minutes.
4. Stir in garlic, chili powder, 1 1/2 teaspoons salt, oregano, cumin, and pepper, and cook until fragrant, about 1 minute longer.
5. Using kitchen shears (or your hands), break up tomatoes and add them, along with the juices, to the pan. (I cut the tomatoes while they are still in the can.)
6. Add beans and remaining 3/4 teaspoons salt, and scrape up any brown bits on the bottom of the pan. Reduce heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. If the mixture seems very dry, add a few tablespoons water. It should be juicy-looking but not wet.
7. Remove from heat and stir in cilantro. Taste and add more salt, if needed.

To Finish the Dish:

1. Divide biscuit dough into 8 equal balls. Use your palm to flatten each ball into a 3/4-inch-thick disk. Arrange on top of turkey chili.
2. Brush biscuits lightly with buttermilk, and sprinkle grated cheese on top.
3. Transfer skillet to oven and cook until biscuits are golden at the edges, 20 to 30 minutes. (I cooked mine for 22 minutes on convection.)
4. Let cool for 10 minutes before serving. Garnish with additional cilantro and scallions, if desired. Serve with sour cream and sliced or pickled jalapeños.

Bobby Flay’s Vegetable Chili with Cumin-Lime Yogurt & Avocado-Shishito Relish

Wow. This was the best vegetarian chili I have ever experienced. It was a little bit labor intensive to prepare but the house smelled incredible and the resulting meal was worth the work.

This recipe was adapted from Bobby Flay’s new cookbook, Beat Bobby Flay, via today.com. Even after decreasing and adjusting the chili powders in the recipe, the chili was on the spicy side. It was well tempered with all of the toppings and I also served it over rice to balance the heat. Next time, I may omit one teaspoon of chili powder, noted below.

I loved all of the toppings and garnishes. The cotija cheese was absolutely essential. Healthy and fabulous vegetarian comfort food.

Yield: Serves 4 to 6

For the Cumin-Lime Yogurt: (Makes 1 cup)

• 1 cup 2% Greek yogurt
• 1 lime, finely zested and juiced
• 1/2 tsp ground cumin
• kosher salt and freshly ground black pepper

For the Avocado-Shishito Relish: (Makes about 2 cups)

• 2 Hass avocados, cut into large dice
• 2 T finely diced red onion
• 1 lime, juiced
• 2 T chopped fresh cilantro leaves
• kosher salt and freshly ground black pepper
• 1/2 tablespoon canola oil
• 4 shishito peppers

For the Vegetable Chili:

• 8 tablespoons canola oil, divided
• 1 large Spanish onion, finely diced
• 8 cloves garlic, mashed to a paste with 1/4 teaspoon kosher salt
• 2 tsp ancho chile powder
• 1 tsp guajillo chile powder (I ground a guajillo chile in a spice grinder)
• 1 tsp chipotle powder
• 1 tsp chili powder, optional (next time I would omit it)
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 T tomato paste
• 1 (12-ounce) bottle dark beer (I used a Fat Tire amber)
• 1 (28-ounce) can peeled whole plum tomatoes, undrained (I used San Marzano)
• kosher salt and freshly ground black pepper
• 1 T finely chopped fresh oregano leaves
• 2 large portobello mushrooms (about 11 oz), stems discarded, caps cut into 1/2-inch dice
• 6 cups 1/2-inch-diced peeled eggplant (1 large or 2 medium, about 2 1/2 pounds)
• 1 (15.5-ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro leaves
• 2 scallions, green tops and pale-green parts only, thinly sliced
• 1 tablespoon clover honey

To Serve:

• Cumin-Lime Yogurt (recipe above)
• Avocado-Shishito Relish (recipe above)
• 1/2 cup coarsely grated or crumbled queso blanco
• 1/4 cup finely grated Cotija cheese
• fried tortillas strips or crumbled tortilla chips, for garnish (optional)
• cornbread or cornbread muffins, for serving, optional

To Make the Cumin-Lime Yogurt:

1. Whisk together the yogurt, lime zest, lime juice, and cumin in a small bowl.
2. Season with salt and pepper.
3. Cover and refrigerate for at least 30 minutes and up to 24 hours before serving.

To Make the Avocado-Shishito Relish:

1. In a large bowl, combine the avocado, onion, lime juice, and cilantro in a large bowl.
2. Using a fork, coarsely mash the ingredients together.
3. Season with salt and pepper to taste.
4. Heat the oil in a large cast-iron or nonstick skillet over high heat until shimmering.
5. Add the shishitos, season with salt and pepper, and cook until charred on both sides, about 2 minutes per side. Transfer to a cutting board, let cool for a few minutes, then finely dice.
6. Gently fold in the diced shishitos into the avocado mixture to combine.

Note: The relish can be made up to 4 hours in advance, tightly covered and refrigerated.

To Make the Vegetable Chili:

1. Heat 3 tablespoons of the oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the onion and cook until soft, about 4 minutes.
3. Add the garlic and cook for 1 minute longer.
4. Add all of the chile powders, the coriander, and cumin. Cook, stirring constantly, until the spices are fragrant and deepen in color, about 2 minutes.
5. Stir in the tomato paste and cook for 1 minute.
6. Add the beer and cook over medium heat until the mixture is reduced by about half, about 5 minutes.
7. Add the tomatoes and their juices and cook until the tomatoes begin to soften and break down, about 10 minutes. Using a potato masher or wooden spoon, coarsely mash the tomatoes.
8. Season with salt and pepper and stir in the oregano. Cook until the sauce starts to thicken, about 20 minutes.
9. While the sauce is cooking, heat 2 tablespoons of the oil in a large cast-iron skillet over high heat.
10. Add the mushrooms and cook, stirring a few times, until golden brown and their liquid has evaporated, about 7 minutes. Season with salt and pepper and transfer to a large bowl.
11. Return the skillet to the heat and add the remaining 3 tablespoons oil.
12. Working in batches, add the eggplant in a single layer, season with salt and pepper, and cook, stirring a few times, until golden brown and soft, about 5 minutes per batch. Add more oil, if necessary. (I cooked the eggplant in 3 batches.) Transfer the eggplant to the bowl of mushrooms.
13. Add the eggplant, mushrooms, and black beans to the tomato sauce and stir to combine.
14. Cook for 15 minutes to meld the flavors and thicken the mixture.
15. Stir in the cilantro and scallions and season with the honey, salt and pepper.

To Serve:

1. Ladle the chili into bowls, top with a dollop of the cumin-lime yogurt and avocado-shishito relish.
2. At the table, pass the queso blanco and Cotija cheeses, as well as some tortilla chips, if desired, to sprinkle over the top of the chili.
3. Offer cornbread or cornbread muffins on the side, if desired.

Poblano Chicken Chili

My husband would like to eat chili every week in the winter, so I enjoy trying different versions. I was immediately drawn to this recipe because it incorporates poblano chilies, my favorite. I loved the salsa verde shortcut as well. It would be perfect for a Super Bowl feast.

This recipe was adapted from True Comfort: More Than 100 Cozy Recipes Free of Gluten and Refined Sugar by Kristin Cavallari, via Good Morning America.com. I modified the method and proportions. I also topped the chili with crème fraîche instead of cashew crema because poblanos and crème fraîche are one of our ultimate flavor combinations. It offset the heat perfectly. Directions for the cashew crema are included below for a dairy-free version.

Yield: Serves 8

• 1 to 2 tablespoons extra-virgin olive oil or avocado oil
• 2 to 2 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch pieces (8 to 10 chicken thighs)
• 2 poblano chiles, seeds removed, chopped
• 1 large white or yellow onion, chopped
• 1 jalapeño, seeds and ribs removed, diced
• 4 large garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon onion powder
• coarse salt or pink Himalayan salt
• 2 (4-ounce) cans chopped green chiles
• 12 oz jarred salsa verde (I used Trader Joe’s)
• 2 (19-ounce) cans cannellini beans, drained and rinsed
• 4 cups chicken stock
• juice of 1 lime
• 1 avocado, diced or sliced, for garnish
• crème fraîche, sour cream, or cashew crema (recipe below), for garnish
• thinly sliced scallions, for garnish, optional
• cilantro, for garnish, optional

1. Heat the oil in a large Dutch oven set over medium to medium-high heat.
2. Add the chicken, season with salt and pepper, and cook until the chicken pieces are browned, 10 to 15 minutes.
3. Add the poblanos, onion, and jalapeño, season with salt and pepper, and continue cooking until the onion has softened, about 5 minutes.
4. Add the garlic, cumin, paprika, oregano, garlic powder, pepper, onion powder and a big pinch of salt. Stir, and cook for 5 minutes, until fragrant.
5. Reduce the heat to low and add the canned green chiles, salsa verde, and cannellini beans; cook for 5 minutes, stirring it occasionally to bring the flavors together.
6. Bring the heat back up to medium and add the chicken stock. Bring the chili to a simmer, reduce the heat, and let it cook, occasionally stirring it from the bottom to prevent burning, for about 1 hour, or more, until desired thickness is achieved.
7. Just before serving, add lime juice; stir to incorporate. Adjust seasoning with additional salt and pepper, as needed.
8. Garnish each bowl of chili with avocado and a dollop of crème fraîche, sour cream or cashew crema (recipe below). Top with a sprinkle of sliced scallions and/or minced cilantro, as desired.

For the Cashew Crema:

1. Place 1 cup of raw cashews in a high-powered blender and add half a cup of water.
2. Blend on high speed until the crema is completely smooth, 2 minutes.

Note: The crema will keep well in an airtight container in the fridge for up to 5 days.

Rich Turkey Chili with Bacon, Dark Beer & Chocolate

My daughter and I really enjoy watching Queer Eye on Netflix together. It is so positive and full of love. She is particularly a fan of Antoni, the chef. We were excited to check out his cookbook! 🙂

This fabulous chili recipe was adapted from Antoni in the Kitchen by Antoni Porowski. I modified the proportions. It was rich, full-flavored, and hearty. We ate it with lots of toppings, cornbread muffins and green salad. I’m planning to make it again to serve on a really chilly evening. Everyone loved it.

Super Bowl 2021 Update: This chili was absolutely delicious served with beer bread.

Yield: Serves 6 to 8

For the Chili:

• 1/3 to 1/2 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (4-5 slices)
• 1 3/4 to 2 pounds ground turkey, preferably dark meat
• Kosher salt
• 2 T olive oil
• 2 medium or 1 1/2 large onions, coarsely chopped (about 3 cups)
• 1 red bell pepper, cored, seeded, and cut into small cubes
• 3 T tomato paste
• 5 to 8 large garlic cloves, finely chopped
• 1 canned chipotle chile in adobo, seeded (if desired), finely chopped, plus 1 to 2 T adobo sauce (I didn’t seed the chile)
• 2 tsp dried oregano
• 1 tsp ground cumin
• 2 (15-oz) cans black beans, rinsed and drained
• 1 (14-oz) can crushed tomatoes
• 1 (12-oz) bottle dark beer (such as Guiness or Negra Modelo)
• 1 1/2 cups chicken stock
• 2 oz dark chocolate, coarsely chopped (scant 1/2 cup) (I used 72% cacao)
• 2 T apple cider vinegar
• 2 tsp molasses or dark brown sugar

For the Toppings:

• sliced avocado
• chopped fresh cilantro
• grated cheddar
• diced red or white onion
• pickled jalapeños
• sour cream or Greek yogurt
• lime wedges

1. In a large Dutch oven or other wide heavy pot with a lid, cook the bacon over medium-high heat, stirring occasionally, until crisp and golden, 5 to 7 minutes. (I used a large enameled cast iron Dutch oven.) Using a slotted spoon, transfer the bacon to a large bowl.
2. Cook the turkey in the remaining bacon fat over high heat, stirring frequently and breaking up the meat into small bits with a wooden spoon, until cooked through, about 5 minutes.
3. Season turkey with 1 1/2 teaspoons of salt, then transfer and any juices to the bowl with the bacon.
4. Heat the oil in the same pot over medium to medium-high heat.
5. Add the onions and bell pepper and cook, stirring occasionally, until the vegetables are softened and the onions are golden, about 8 minutes.
6. Stir in the tomato paste and garlic and cook for 1 minute, stirring, then stir in the chipotle and adobo sauce, oregano, cumin, and 2 teaspoons of salt. Cook until fragrant, about 2 minutes.
7. Add the beans, crushed tomatoes, beer, stock, chocolate, and turkey-bacon mixture. Bring to a gentle simmer and cook, uncovered, stirring occasionally, until the chili is deeply flavorful, about 1 hour and 15 minutes.
8. Remove the pot from the heat and stir in the vinegar and molasses or brown sugar.
9. Adjust the seasoning, to taste. Serve hot with toppings, as desired.

Skillet Chicken Chili Cornbread Pie

This is another crowd-pleasing, one-pot, comfort food dish. I was immediately drawn to this recipe because making cast iron skillet cornbread on top of skillet chili is genius. Calling it a pie makes it even more fabulous!

This recipe was adapted from HowSweetEats.com. I modified the proportions and added thinly sliced kale to the chili. The smoked paprika was essential to the finished dish. Great.

Yield: Serves 6

For the Chili:

• 2 T olive oil
• 1 large sweet or yellow onion, diced
• 4 large garlic cloves, minced
• 4 cups thinly sliced kale (ribs and stems removed)
• 1 (4 ounce) can diced green chiles
• 1 1/2 cups cooked, shredded chicken (I used grilled chicken thighs)
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• ¼ tsp coarse salt
• ¼ tsp freshly ground black pepper
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 2 cups chicken stock

For the Cornbread Topping:

• 1 cup finely ground yellow cornmeal
• 1 cup all-purpose or whole wheat pastry flour
• 1 T light brown sugar
• 1 T baking powder
• ½ tsp baking soda
• ½ tsp coarse salt
• 2 large eggs
• 1 cup milk
• 1 (4 ounce) can diced green chiles
• 1/2 cup unsalted butter, melted

For Serving:

• plain greek yogurt or sour cream
• cilantro, chopped
• scallions, sliced
• corn
• jalapeño slices
• lime wedges

1. Preheat the oven to 350 degrees F, preferably on convection.
2. Heat a large skillet over medium-low heat and add the olive oil. (I used a 12-inch cast iron skillet.)
3. Add the onions and garlic with a pinch of salt. Cook, stirring occasionally, until they soften, about 3 minutes.
4. Add the thinly sliced kale leaves and continue to cook until tender, about 5 additional minutes.
5. Stir in the diced green chiles and shredded chicken.
6. Add in the cumin, paprika, salt and pepper. Stir well until the spices are combined with the mixture.
7. Stir in the cannellini beans, corn and chicken stock. Taste and add more salt and pepper, if needed. Reduce the heat to low while you make the cornbread topping.
8. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, soda and salt.
9. In a smaller bowl, stir together the eggs and milk.
10. Pour the egg mixture into the dry ingredients, stirring until just almost combined.
11. Stir in the green chiles. Stir in the melted butter until combined.
12. Drop spoonfuls of the cornbread over the chili, using the back of the spoon to spread it slightly, if necessary.
13. Bake the skillet for 20 to 25 minutes, or until the cornbread layer it set. Be sure to check that the cornbread is set in the center- sometimes it needs a few extra minutes to cook through.
14. Serve with sour cream/greek yogurt, cilantro, scallions, corn, jalapeño, and limes for spritzing, as desired.