This chili is slightly sweet, reminiscent of picadillo, a Hispanic dish made with raisins. In this recipe, we use prunes.
1 1/4 pounds ground raw turkey breast
1 teaspoon vegetable oil
1 1/4 cups finely chopped onion
3 garlic cloves, finely chopped
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 1/4 cups water
12 whole pitted prunes (about 1/4 pound), chopped
1 (15-ounce) can black beans, undrained
How to Make It
Cook turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain in a colander.
Heat oil in skillet over medium heat. Add onion and garlic, and sauté 7 minutes. Add chili powder, oregano, cumin, salt, and red pepper; cook 1 minute. Return turkey to skillet; stir in 2 1/4 cups water, prunes, and beans. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Serve Turkey-and-Black Bean Chili over rice, if desired.
I've made this a couple of times, first as written, and then modified. As written, it's okay. It's quite meaty, and the prunes add a nice sweetness in the background, but I thought it was very mild, even though I doubled the amount of red pepper. In making it a second time I found it benefited from the addition of a chipotle pepper or two in adobo, some a teaspoon each of ground ancho and ground chipotle pepper, a couple of teaspoons of unsweetened cocoa, a cup of chopped red bell pepper and about 3 cups of diced butternut squash.
Good recipe. The prunes give it a slightly sweet flavor but not too sweet and the spicy are perfect. I used chicken broth instead of water which probably made a difference. If you don't like a little kick, just leave out the red pepper.