Ancho Turkey Chili

As you so often read on my posts, that my recipes are created for someone else.  The most gratifying part of cooking is watching other enjoy what you make.  Since the kids are off at college, most often, I am cooking for my wife.  One of her all time favorites is chili.  My wife is not fancy in what she likes.  But her like of comfort food is exactly the space I play in with my cooking and this blog.

Ancho Turkey Chili

I saw this recipe at Pinch of Yum and knew my wife would love it.  As I think most of us do, we adapt a recipe to appeal to us or those that we are making the dish for or to suit our purposes.  I made a bigger batch so I had to improvise a little on the quantity of the ingredients and my wife loves black beans so I added more.  I think the best thing about this dish is the addition of the farro.  The farro really made a great consistency for this ancho chili turkey.  I will definitely use farro again and will try it in a vegetarian version.

Ancho Turkey Chili

2014-10-20 01:40:03

Serves 6

Ancho turkey chili - spicy chili but not overly so. Farro added to make a great consistency.

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Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Ingredients

1. 1 1/2 cup farro
2. 2 cups chicken broth
3. 5 cups water, divided
4. 2 tablespoon olive oil
5. 3/4 red onion, minced
6. 2-3 cloves garlic, diced
7. 2-3 jalapeños, minced
8. 1 red cubenello
9. 2 1/2 lbs ground turkey
10. 1 30-ounce can black beans, rinsed and drained
11. 1 tbsp ancho chili powder
12. 1 tbsp Mexican chili powder
13. 2 teaspoon cumin
14. 2 teaspoon salt
15. 16 ounces ranchera salsa
16. 2 14-ounce cans crushed fire roasted tomatoes

Instructions

1. Bring the chicken broth and 1 cup of water to a boil in a small saucepan. Add the farro, cover the pot, and reduce to a simmer for about 30 minutes or until all liquid is evaporated. Set aside.
2. Meanwhile, heat the olive oil over medium high heat.
3. Add the onions, garlic, and jalapeños and saute for 1-2 minutes. Just soften.
4. Add the turkey and cook until all the meat is browned and break apart into crumbles.
5. Add the black beans, ancho chili powder, chili powder, cumin, salt, and salsa and simmer for a few minutes.
6. Add the tomatoes and remaining 2 water and stock. Simmer and let the flavors meld.
7. Add the cooked farro to the pot of chili and stir to combine.
8. Let simmer for 15 minutes.
9. Serve and enjoy!

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Ingredients

Vegetables in pot.

Vegetables in Pot

Ground turkey added.

Ground Turkey Added

Black beans and salsa added.

Black Beans and Salsa Added

Tomatoes and stock added.

Tomatoes and Stock added

Farro added.

Farro added

Plated.

Plated