California Chili with Turkey

California Chili with Turkey – A Detailed recipe cooking. Time: 2 час. 40 min Difficulty: medium Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 700 gr. minced meat from turkey (dark meat)
• 500 gr. cannellini beans (white), drained and washed
• 1/4 Art. olive oil
• 4 large cloves of garlic, crushed, peeled and chopped
• 2 large peeled, peeled and chopped peppers
• 1 chopped celery stalk
• 1 chopped large onion
• 1 tbsp. l flour
• 4 tbsp. l tomato paste
• 3 tbsp. l chili seasoning
• 1 tbsp. l cumin
• 2 tsp brown sugar
• 1 tsp ground oregano
• Salt and ground black pepper
• 0.5 tsp cinnamon
• 1/8 tsp ground cloves
• 3 tbsp. lightly salted chicken stock

Simple pilaf from quinoa and pine nuts

• 1 and 1/4 Art. whole grain quinoa (approximately 200 gr.)
• 1 and 3/4 Art. lightly salted chicken stock
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1/3 Art. chopped fresh cilantro or parsley
• 1/3 Art. pine nuts

Recipes with similar ingredients: minced turkey, cannellini beans, quinoa, chili pepper, brown sugar, tomato paste, seasoning chili, cumin, oregano, cinnamon, cloves, pine nuts, kotikha cheese, pico de gallo sauce, tortilla

Recipe preparation:

1. Pour oil into a large and wide pan and heat on moderately high heat. Add garlic, pepper blanched, celery and bow. Sauté for 5-6 minutes until vegetables are tender. Add turkey and roast for 7 minutes until fading pink, sharing meat with a spoon. Sprinkle with flour and stir, fry. Add tomato paste, ground chili, cumin, sugar, oregano, 1 tsp. salt 0.5 tsp peppers, cinnamon and cloves. Cook for 1-2 minutes, stirring occasionally. Reduce heat to moderately low and leave to simmer for 20-30 minutes., stirring often until all the flavors mix and the chili thickens to the desired consistency. Salt, pepper.
2. Serve California Chili with Turkey in Deep bowls with pilaf from quinoa and pine nuts. Decorate the dish chopped radishes, pickled jalapenos, kotiha cheese, tortilla chips and / or pico de gallo sauce.
   

   Simple pilaf from quinoa and pine nuts

   Put quinoa in a fine sieve. Rinse under cold running water for 1 min Leave to drain. Pour salted and pepper the broth into a heavy medium saucepan and place on a moderately high fire to a boil. Pour quinoa. Cover lid, turn down the heat to moderately low and leave to simmer until Quinoa will not become tender, and the entire broth will not be absorbed. Disconnect the fire. Leave the quinoa under the lid for 10 minutes. oven to 180 ° C. Sprinkle pine nuts on a baking sheet. Fry the nuts for about 5 minutes until they turn golden. stirring occasionally. Cool on a sheet. Stir the cilantro and pine nuts with quinoa. Serve quinoa pilaf with Californian chili with turkey.