Turkey artichoke black bean chili

My sister Karen is a fabulous cook. She uses the freshest products, methodically preps each ingredient (that biology degree surfaces regularly), and hosts an awesome west coast dinner party. It's always interesting to see cooks in their element, but this was extra special. She does a lot of pre-planning and prepping, making us feel comfortable in her kicked-back kitchen setting.

She shared a few of her favorite recipes during our recent visit. This is the first one I tried, making a few adjustments for personal taste preferences. I love the chopped kale along with the mild balsamic and wine addition. Cilantro really finishes it off nicely. I hope you enjoy it as the cool weather settles in.



Turkey artichoke black bean Chili 

1 1/4 lb ground turkey

1 Tbsp olive oil

2 cloves garlic, finely chopped

2 tsp each cumin, paprika, cayenne pepper, chili powder

1/2 cup red wine

1/2 cup balsamic vinegar

1/2 bag frozen or fresh roasted red peppers, finely chopped

1/2 bag frozen artichoke hearts, finely chopped

3 cans (14 oz) black beans, drained and rinsed

6-8 cups chicken stock (thicker vs. thinner)

1 small can tomato paste, tomato puree or sauce

2 cups chopped kale (leaves only, remove thick stems)

At the end, 1/2 cup chopped cilantro and salt to taste

Brown turkey lightly in oil over medium to med/high heat in large pot, breaking it into small pieces. Fold in onion and cook until translucent or lightly cooked, 2-3 min. Stir in garlic. Add dry spices and mix well. Add remaining ingredients in order, mixing after each. Bring to a simmer, cover, reduce heat to low, stir occasionally to prevent settling,and cook for 30 min or longer to further reduce broth and intensify flavors. Stir in cilantro.