There is something very comforting about having a pot of chili on the stove. Wisps of cumin- and chili-scented steam escape from the pot, promising a bowl of warmth and cheer.
With March Madness in full swing, I thought I’d cook up a batch of chili to enjoy during the games. This turkey eggplant chili is lighter than the more traditional Tex-Mex beef version I made a while back. My friend Marci shared the recipe for this chili, which she had found it in a small recipe book of easy dinners published by Bon Appétit. I adapted it a bit, and it has become a favorite of ours.
One of the first changes I made was to sauté the aromatics to begin the chili. The original recipe called for adding the chopped celery, bell pepper, and garlic in the last 30 minutes of cooking. My Cajun heritage instructed me to start by sautéing the “trinity” of chopped onions, peppers, and celery. I wanted the onion to be tamed and sweetened a bit and for the other aromatics to lend their flavors to the chili during the whole cooking time.
Adding the chopped vegetables in stages allows each to soften to just the right consistency. After the garlic has finally been added, a blend of spices has a chance to bloom in flavor before the turkey goes in the pan.
I doubled the amount of tomato sauce used in the recipe and allowed it to simmer for longer than the original called for. Then I added the rinsed beans for the last 10 minutes of cooking time, just to warm them up and allow the flavors to marry.
This chili is robust in flavors, but doesn’t feel heavy. The eggplant creates an almost silky texture that complements the turkey quite well. And the zing of cayenne pepper is just enough to earn a place among spicy chilis, but not so hot that it is distracting.
Now you have a great bowl of chili–or nacho topping or burrito filling or festive salad addition–to feed your friends and family. If you make the chili ahead of time, it will even improve in flavor. When the basketball game comes on, all you have to do is heat up this delicious dish and cheer on your team.
Spiced Turkey and Eggplant Chili
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 2 celery stalks chopped
- 1 green bell pepper chopped
- 1 teaspoon salt divided (see below)
- 1 medium eggplant peeled and chopped
- 3 large garlic cloves minced
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- ¾ teaspoon cayenne pepper
- 1 pound ground turkey
- Freshly ground black pepper to taste
- 1 16-ounce can tomato sauce
- 1/2 cup water
- 1 15-ounce can black beans drained and rinsed
- 1 15-ounce can red kidney beans drained and rinsed
- 2 tablespoons chopped fresh parsley or cilantro optional
Instructions
- Heat the oil in heavy, large pan over medium-high heat. Add onion and sauté for about 7 minutes.
- Add celery and green pepper along with 1/4 teaspoon of the salt and cook another 5 minutes.
- Add eggplant; sauté mixture for 5 more minutes.
- Add the garlic and cook for 1 more minute. The vegetables will be tender.
- Add cumin, chili powder, and cayenne and stir until fragrant, about 1 minute.
- Add turkey with the remaining 3/4 teaspoon of salt and ground pepper. Cook until the turkey is no longer pink, breaking it up with the back of a spoon, about 7 minutes.
- Add tomato sauce and water to the turkey mixture and stir well. After the mixture comes to a boil, lower the heat to simmer. Cover and simmer for 20 minutes, stirring from time to time.
- Add the drained beans. Stir gently to combine the beans with turkey mixture. Cover and simmer 10 more minutes, stirring with care once or twice. If chili is too thick, use a bit of water to help it reach the right consistency.
- Ladle chili into bowls and garnish with chopped parsley or cilantro, if desired.
Just in time for the chili cookout at Jalama Beach Park I’m going to this weekend! Thanks!
Eggplant makes everything better–except dessert perhaps!
This does indeed look like a heart warming, appetite pleasing meal!