Dinner Tonight: February 7, 2017
Archive »Vito's Turkey Chili
One person leaves the table for a minute. The others choose an emotion and act out that feeling until "It" is able to guess the emotion.
What lesson about love would you want to share with somebody younger than you?
In honor of Father’s Day, this recipe comes to us courtesy of Executive Director Lynn Barendsen, her husband John, and John’s dad, Vito. John says, “My father used to make a really robust chili with sausage and beef. Then he became sick and he couldn’t eat a lot of what he used to enjoy. Nonetheless, he still loved to cook, so he worked to adapt his recipes as best he could. In a small way, this recipe represents my dad’s resilience.” John also notes that his dad wouldn’t have added the cheese and sour cream many people love on top of their chili, and that the toppings – while delicious – aren’t necessary to enjoy Vito’s special chili recipe.
2 Tblsp. olive oil
1 large onion, chopped
1 lb. ground turkey
4 large cloves garlic, minced
1/2 Tblsp. chili powder
1/2 Tblsp. ground cumin
1/2 Tblsp. dried oregano
1/2 tsp. hot pepper flakes
salt and pepper to taste
1 (15-oz) can black beans, drained and rinsed
1 28-0z can whole tomatoes, with juice
Optional: 1 chipotle chile (canned in adobo), chopped
Heat oil in a large pan. Add onion and cook over medium heat for 5 minutes, stirring often.
Add turkey and cook, stirring, until it changes color (about 5 minutes).
Add garlic, spices and black beans. Stir over low heat for a minute to coat the turkey in the spices.
Add tomatoes and juice and, if using, chipotle.
Bring to a boil, breaking tomatoes apart with a wooden spoon.
Cook, uncovered, over medium to low heat for 30 minutes or until the mixture is thickened
Taste and adjust spices. Serve hot with toppings if desired, such as cheese, avocado, cilantro and sour cream.