Turkey Chili With Cannellini Beans
- 8 hatch chiles, free roasted
- 1/4 bunch cilantro, chopped
- 1/4 extra virgin olive oil
- 1 large sweet onion, diced
- 4 garlic cloves, minced
- 2 teaspoons kosher salt
- 3 pounds ground turkey
- 1/4 cup all-purpose flour
- 1/4 cup chili powder
- 3 tablespoons ground cumin
- 1/2 teaspoon freshly ground black pepper
- Pinch of cayenne pepper
- 4 cups Chicken Stock
- Two 15 ounce cans cannellini beans, with liquid
- In a blender or food processor, puree the Hatch chiles and cilantro until smooth. Set aside.
- In a large Dutch oven over medium high heat, combine the olive oil, onion, garlic, and salt. Cook until the onion is translucent, 5 to 6 minutes. Add the turkey and cook until browned and cooked through, breaking it up with a wooden spoon, 7 to 8 minutes.
- Add the flour, chili powder, cumin, black pepper, and cayenne and saute until fragrant, about 2 minutes. Deglaze the pan by adding the chicken stock and scraping up the browned bits from the botoom of the pan. Add the reserved pureed chiles and cilantro. Bring to a boil, then reduce the heat to a low simmer.
- Add the beans and simmer, partially covered, until the turkey is tender and the chili has thickened, about 1 hour. Remove from the heat, cover, and keep warm until serving.
Broccoli Slaw With Roasted Cashews and Cranberries
Yogurt Honey Dijon Dressing
- 3/4 cup plain Greek yogurt
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- Juice and grated zest of 1 lemon
- 1 tablespoon finely sliced chives
- 2 teaspoon kosher salt
- 4 or 5 turns freshly ground black pepper
- 2 broccoli heads
- 2 medium carrots, julienned
- 1/4 red cabbage head, finely sliced
- 1/2 medium onion, thinly sliced
- 1 teaspoon kosher salt
- 5 or 6 turns freshly ground pepper
- 1/2 cup coarsely chopped roasted cashews
- 1/2 cup dried cranberries
- To make the dressing, combine all the ingredients ina medium bowl and whisk to well blend. Cover and set aside
- To make the slaw, remove the broccoli stems from the heads. Coarsely chop the heads into bite-size pieces. Peel the stems and cut them into thin matchsticks. Tansfer the broccoli to a large bowl
- Add the carrots, cabbage, onion, salt, pepper, and enough dressing to coa the vegetables ( you’ll likely use it all). Toss to combine well. Cover the bowl and refrigerate for 15 to 20 minutes to let the vegetables soften.
- Top with cashews and dried cranberries and serve
Recipes courtesy of Guy Fieri