California Turkey Chili over Quinoa Pinenut Pilaf

California Turkey Chili over Quinoa Pinenut Pilaf

Recipe by Donna Levy

Yields 4 servings

1/4    cup   OLIVE OIL,    for chili

1      tablespoon   GARLIC,    chopped,   for chili

2      each   POBLANO PEPPERS,    for chili

1      rib   CELERY,   for chili

1      each   YELLOW ONION,    for chili

1 1/2  pounds    GROUND TURKEY,    for chili

1      tablespoon   ALL PURPOSE FLOUR,    for chili

4      tablespoons   TOMATO PASTE,   for chili

3      tablespoon   CHILI POWDER,    for chili

1      tablespoon   GROUND CUMIN,    for chili

2      teaspoons   SUGAR,     for chili

1      teaspoon   OREGANO,    for chili

1/2    teaspoon   GROUND CINNAMON,    for chili

1/8    teaspoon   GROUND CLOVES,    for chili

3/4    quart   CHICKEN STOCK,   for chili

1      pounds    GREAT NORTHERN BEANS,    for chili

7      ounces   QUINOA,   for pilaf

1      cup   CHICKEN STOCK,   for pilaf

1/4    teaspoon   KOSHER SALT,    for pilaf

1/4    teaspoon   GROUND BLACK PEPPER,    for pilaf

1/3    cup   CILANTRO,   for pilaf

1/3    cup   PINE NUTS,    for pilaf

Cooking Instructions

For the chili:

Heat oil in large pot over medium high heat. Chop peppers, celery, onions and garlic and reserve until ready to use.  Place turkey in stockpot and saute until no longer pink, about 7 minutes, breaking up turkey well.  Drain turkey.  Place veggies in stockpot and saute until softened, about 5 6 minutes.  You may need to add a bit more oil to the pan.  Once veggies are softened, return turkey to the pot.  Sprinkle flour over and stir to combine.  Add tomato paste, chili powder, cumin, brown sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon, and cloves.  Cook 1 2 minutes to blend.  Add stock and rinsed and drained beans.  Bring to a simmer.  Reduce heat to medium low and simmer until flavors blend, and chili thickens to desired consistency, about 20 30 minutes, stirring often.  Season with salt and pepper.  Serve over quinoa pilaf.  If desired, garnish with monterey jack cheese, sour cream, and chopped avocado.

For the pilaf:

Rinse quinoa and drain.  Bring stock and salt and pepper to a boil over medium high heat.  Stir in quinoa.  Cover and reduce heat to medium low and simmer until quinoa is tender and all stock is absorbed, about 15 minutes.  Remove from heat, and let stand, still covered for 10 minutes.  Stir in chopped cilantro and pine nuts.