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Curried Turkey Chili with Persimmon
I will never say no to a warming bowl of turkey chili. It's simple and a big batch lasts all week for filling, protein- and fiber-packed lunches and dinners that are quick to reheat. I love adding a fragrant hit of curry in this blend — it brings an incredible depth of flavor that loves mixing with onions, peppers, and zucchini for an irresistibly juicy blend.
The persimmons were kind of a random addition because I had two gorgeously ripe ones on my counter… and let me tell you, it was a win. Just a tiny touch of earthy decadence to surprise and delight in every bite. Go for a couple chopped prunes or dates instead if you like! I always need a little something creamy on top to swirl into the bowl, and I love the bright tang of lime and yogurt to mellow out the heat of fresh chiles and a sprinkling of herbs. YUM.
Curried Turkey Chili with Persimmon
Serves: 12
Ingredients
3 cups of dry beans, cooked according to package instructions*
¼ cup olive oil
2 lbs ground turkey
1 tbsp oregano
2 tbsp onion powder
1 tbsp garlic salt
1 tbsp cumin
1 tbsp paprika
2 tbsp curry powder
Pinch of smoked chile flake, optional
Sea Salt and Freshly Cracked Pepper, to taste
2 yellow onions, thinly sliced or chopped
3 bell peppers (I like red, yellow or orange here), cored and chopped
2 yellow squash, chopped
6 cloves of garlic, peeled and thinly sliced or chopped
1 bottle of Yuengling beer (or other lager)
2 28-oz cans fire roasted diced tomatoes
2 persimmons, peeled and chopped, or replace with 4 pitted and chopped prunes or dates
Garnish:
1 cup 2% Greek yogurt
Juice and zest of 1 lime
1 garlic clove, grated (optional)
Pinch of salt, to taste
Small bunch of scallions, thinly sliced
½ cup flat leaf parsley, leaves and tender stems minced
1 jalapeno or other chile, thinly sliced
Instructions
•Add oil to a heavy bottomed Dutch oven and heat until shimmering over medium-high. Add the turkey meat to the oil and use a spatula to break it apart into bite sized pieces and allow to cook until opaque throughout, about 5 minutes.
•Make a little well in the turkey and add all spices directly to the surface of the pan to allow them to fry in the oil one minute before stirring to incorporate throughout turkey mixture. Continue to cook another 2-3 minutes, stirring once or twice to ensure even cooking and no burning.
•Add a splash more oil if the mixture is looking dry and add onions to the pot, stir to distribute, and cook 3-4 minutes until they have softened and turned translucent. Add the bell peppers and stir to distribute, cook another 2-3 minutes.
•Add beer to the pot and allow to simmer uncovered 5 minutes, then add diced tomatoes and simmer, partially covered, another 20 minutes. Add beans to the pot along with persimmons or other sweetening element if using, cover partially again and simmer another 20 minutes or longer for a more developed, intense flavor. If you find you have lost too much liquid in simmering, you can always add a bit more water or broth to loosen it up. Be sure to stir every few minutes to ensure nothing sticks to the bottom of the pot and burns.
•When ready to eat, mix yogurt, lime juice and zest, garlic if using and salt in a small bowl and set aside. Ladle a few fragrant spoonfuls of chili into your bowl and top with a dollop of the yogurt mixture and a scattering of scallions, parsley and chiles. Enjoy!
*Cooking beans from dry for this chili yields legumes with incredible bite and texture that holds up during the rest of the cooking. However, you can absolutely save time by using canned beans! Go for three 15-ounce cans of a mix of cannellini, garbanzo, pinto, and/or black beans. Feel free to add more or fewer beans based on your preference.
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