Turkey Chili with a Margarita Splash
I developed this recipe for a special at my former Pecos River Café restaurant in New York City. The tequila adds a pleasant mellow flavor, however it can certainly be left out. Rum or sherry could be substituted.
Yield: 4 servings
1 medium onion, chopped
1, 14 ½ ounce can low-sodium, low-fat chicken broth
½ cup coarsely chopped green chili or 1, 4 ounce can chopped green chili
1, 15 ¼ ounce can black beans
2 cups chopped, cooked turkey or 1 pound ground skinless turkey breast or chicken, sautéed
1 ½ teaspoons ground cumin
Jigger of tequila
1. Place the onions in a cold, heavy saucepan. Saute over medium-high heat for about 2 minutes, or until the onion starts to brown on the edges. Reduce the heat to medium-low and cook, stirring, for about 5 minutes, or until the onions darkens or caramelize in its own juices. Immediately add the broth, chiles, beans, turkey, and cumin. Simmer for 8 to 10 minutes.
2. Serve with about a teaspoon or so each of freshly squeezed lime juice and tequila.
Note: to sauté the ground turkey in the microwave oven, break up the lumps place in a microwavable bowl, and cover. Cook on high for 2 to 3 minutes. Stir and cook longer if needed. To cook on the stovetop, place the turkey (as above) in a cold, well-seasoned skillet and sauté over medium heat for 3 to 5 minutes.