There are few things more satisfying than chili on a cold winter’s day, particularly a bowl of green chile stew.
Other than visiting the fresh fruit market in an exotic country, there are few things more exciting to do than a periodic trip to the spice market. While normally the only place you can do this in the United States is at an Indian or Chinese grocer; today there is a useful and more pleasurable alternative: Penzey’s.
I realize that sniffing spices may not be your cup of tea, but a visit to a local Penzey’s store in your neighborhood (Editor’s Note: Click the link to find a Penzey’s store near you) is as good as daydreaming or sipping a piña colada on a Caribbean beach. Seriously, how can one resist inhaling the distinctive aromas of 10 varieties of cinnamon? Sure, many of Penzey’s establishments are not located in the most fashionable areas of town, but the olfactory experience is second to none.
Now, I realize that not everyone can visit a Penzey’s retail outlet, but you can connect with Penzey’s online and while you are there sign up for their quarterly catalog. One of the nice features of the catalog is that it includes a number of customer-supplied recipes that are truly quite delicious. For instance, featured in a recent catalog, is a recipe submitted by Zelda Howell from Amarillo, Texas for Green Chile “Turkey” Chili. Dig in!
Green Chile "Turkey" Chili
- 3 teaspoons olive oil
- 1 poundl ground turkey
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 fresh poblano pepper diced
- 1 green bell pepper diced
- 1 teaspoon ground Cumin
- 2 teaspoons Mexican oregano
- 1/4 teaspoon Cayenne pepper
- 2 whole bay leaves
- 1 4-ounce can diced green chiles
- 1 16-ounce jar of salsa verde your favorite green salsa
- 32 ounces organic chicken stock
- 1 cup cold water
- 1 to 2 teaspoons of Kosher-style flake salt
- 2 15-ounce cans cannellini/white kidney beans
- 1/4 cup chopped fresh cilantro for garnish
- Heat 2 tablespoons of the oil in a stockpot over medium. Add the ground turkey and brown, turning and breaking up frequently to make it as fine as possible.
- Once the turkey is no longer pink, transfer it to a bowl and set aside.
- Add the remaining oil, diced onion and garlic. Cook, stirring frequently until translucent, about 3 minutes.
- Add the poblano and bell pepper and stir until fragrant, about 2 minutes.
- Add the CUMIN, OREGANO and CAYENNE (Editor's Note: Spices in CAPs can all be purchased at Penzey's) and stir until combined.
- Add the turkey, BAY LEAVES, canned green chiles, salsa, chicken stock, water and SALT. Stir to combine and then bring to a simmer.
- Once simmering, cover and turn the heat down to low. Simmer for 30 minutes.
- Uncover, add the beans, stir to combine and simmer for another 10 minutes.
- Ladle into bowls and garnish with cilantro. Best served with warm corn tortillas.
I realize that today’s generation of internet-educated “foodies” think that something that tastes flavorful must be harmful to your body, but this is just an urban legend. Adding cinnamon to your organic tofu makes it taste better and is full of antioxidants and may have some useful properties to help deal with Alzheimer’s, diabetes and complexion problems. Shouldn’t you be adding a bit of spice to your life?