A few weeks ago, I received the cookbook Cooking for Two by Jessica Strand. While it claims to have portions that are perfect for two, I find that most of the recipes can feed more than two – or maybe I just get full too quickly. I decided to make some chili last week when it was monsooning and I was making good use of pumpkins. The chili was fantastic and I FINALLY figured out how to make the consistency of my chili resemble restaurant quality.
2 tbs olive oil
1 ½ cups onions – coarsely chopped
2 garlic cloves, minced
½ green bell pepper, chopped
1 tsp ground cumin
1 lb ground turkey
½ tbs chili powder
½ tsp cinnamon
2 15oz cans black beans, well drained
1 14 ½ oz can diced tomatoes with juices
salt and pepper to taste
Heat the oil in a large, heavy pot over medium-high heat. Add the onion, garlic, bell pepper and cumin. Sauté until the onion is soft, stirring frequently for about 10 minutes. Add turkey and cook until brown then add chili powder and cinnamon. Add the black beans and tomatoes with their juices and bring to a boil. Reduce heat to medium and simmer uncovered until liquid is reduced by half, about 30 minutes.
Now the part that changed the consistency of the chili and brought it to the next level. Transfer 2 cups of the chili into a food processor. Blend to a coarse paste, then return to the pot. GENIUS! Once I returned the chili to the pot, I stirred for a bit and let it simmer. Amaaaazing! I ate this chili for the rest of the week and was very happy to do so. I will DEFINITELY be making this again. I wish I had some toppings so the pictures could look a little less blah. Apologies – I’ll dress it up better next time!