Spiced Turkey and Eggplant Chili
Sunnyside Cook
Spiced chili lightened with vegetables, including eggplant
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 2 celery stalks chopped
- 1 green bell pepper chopped
- 1 teaspoon salt divided (see below)
- 1 medium eggplant peeled and chopped
- 3 large garlic cloves minced
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- ¾ teaspoon cayenne pepper
- 1 pound ground turkey
- Freshly ground black pepper to taste
- 1 16-ounce can tomato sauce
- 1/2 cup water
- 1 15-ounce can black beans drained and rinsed
- 1 15-ounce can red kidney beans drained and rinsed
- 2 tablespoons chopped fresh parsley or cilantro optional
Instructions
- Heat the oil in heavy, large pan over medium-high heat. Add onion and sauté for about 7 minutes.
- Add celery and green pepper along with 1/4 teaspoon of the salt and cook another 5 minutes.
- Add eggplant; sauté mixture for 5 more minutes.
- Add the garlic and cook for 1 more minute. The vegetables will be tender.
- Add cumin, chili powder, and cayenne and stir until fragrant, about 1 minute.
- Add turkey with the remaining 3/4 teaspoon of salt and ground pepper. Cook until the turkey is no longer pink, breaking it up with the back of a spoon, about 7 minutes.
- Add tomato sauce and water to the turkey mixture and stir well. After the mixture comes to a boil, lower the heat to simmer. Cover and simmer for 20 minutes, stirring from time to time.
- Add the drained beans. Stir gently to combine the beans with turkey mixture. Cover and simmer 10 more minutes, stirring with care once or twice. If chili is too thick, use a bit of water to help it reach the right consistency.
- Ladle chili into bowls and garnish with chopped parsley or cilantro, if desired.
Notes
Chili can be prepared 1 day ahead of time. Cover and refrigerate. Before serving, rewarm over medium heat, stirring gently but frequently.