Easy to put together, smells great while cooking. The addition of fresh tomatoes makes this simple recipe a real treat, without the heat element. You can however, add the heat element, as I have included this also as an option. Feel free to add or subtract spices as your taste buds allow. Adapted from, "The Vintner's Table Cookbook".
- 1 lb turkey, ground (or cubed)
- 1 tablespoon vegetable oil (or any oil that you wish)
- 1 large onion, finally chopped
- 1 garlic clove, minced
- 1 (35 ounce) can whole tomatoes, chopped
- 1 medium tomato, fresh chopped (optional)
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 -3 tablespoon chili powder (depending on your taste)
- 1⁄2 teaspoon dried oregano
- 1⁄2 cinnamon stick (or 1/2 teaspoon cinnamon)
- 1 1⁄2 ounces unsweetened chocolate
- 1 tablespoon red wine vinegar
- 1 (11 ounce) can cannellini beans (optional)
- 1⁄4 teaspoon salt (to taste)
- 1⁄4 teaspoon pepper (to taste)
- 1⁄4 teaspoon ground red pepper, to taste (optional)
- 1⁄4 teaspoon jalapeno powder (optional)
- 1 tablespoon low-fat sour cream
- 1 teaspoon fresh cilantro
- 1 tablespoon cheese, shredded
- Cook turkey in oil in a heavy bottomed saucepan, stirring until crumbly.
- Remove turkey from pan, and drain, leaving 1 tablespoon of oil in pan.
- Add onion, garlic to pan, and cook 3 minutes until soft.
- Add canned tomatoes, fresh tomato (if using), cumin, coriander, chili powder, oregano, and cinnamon stick to this mixture.
- Simmer uncovered for 15 minutes.
- Add turkey to this mixture, and cook for 30 minutes, letting liquid evaporate, stirring occasionally.
- Stir in chocolate, vinegar, and beans. Cook until chocolate is melted and combined well. Add salt, pepper, red pepper, and jalapeno powder to taste, if using. Remove cinnamon stick.
- Spoon in to bowls, garnish with cilantro, and sour cream, and cheese.