California Turkey Chili

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 15 ounce cannellini white rinsed drained canned ( kidney beans)
• 1  celery stalk chopped
• 3 tablespoons chili powder 
• 0.3 cup cilantro leaves fresh italian chopped
• 2 teaspoons brown sugar dark packed ()
• 1 tablespoon flour all-purpose
• 4 large cloves garlic peeled smashed chopped
• 0.5 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 1 tablespoon ground cumin 
• 1.5 pounds pd of ground turkey dark ( meat)
• 0.3 teaspoon kosher salt 
• 4 servings kosher salt and pepper black freshly ground
• 1.8 cups low-salt chicken broth organic (preferably )
• 3 cups low-salt chicken broth organic (preferably )
• 0.3 cup olive oil extra-virgin
• 1 large onion chopped
• 1 teaspoon mexican oregano dried crushed
• 0.3 cup pinenuts 
• 2 large poblano chiles diced stemmed seeded
• 7 ounces grain quinoa whole
• 4 tablespoons tomato paste 
• 4 servings garnishes shredded sour white such as chopped onion, cheddar, chopped tomatoes and/or cream assorted
• 4 servings garnishes shredded sour white such as chopped onion, cheddar, chopped tomatoes and/or cream assorted

Equipment

• bowl
• baking sheet
• sauce pan
• ladle
• oven
• pot
• sieve

Directions

1. Watch how to make this recipe.
2. Heat the oil in a heavy, large pot over medium-high heat.
3. Add the garlic, poblanos, celery and onions.
4. Saute until the vegetables soften, 5 to 6 minutes.
5. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes.
6. Sprinkle the flour over and stir to blend.
7. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend.
8. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.
9. To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over.
10. Serve with garnishes.
11. Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.
12. Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.
13. Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat.
14. Let the quinoa stand, still covered, for 10 minutes.
15. Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.
16. Mix the cilantro and pine nuts into the quinoa.