California Turkey Chili

Ingredients:

• 700 g ground turkey (dark meat)
• 500 g cannellini beans (white), drained and rinsed
• 1/4 cup olive oil
• 4 large cloves garlic, crushed, peeled and chopped
• 2 large poblano peppers, seeded and chopped
• 1 chopped celery stalk
• 1 large onion, chopped
• 1 tbsp flour
• 4 tbsp tomato paste
• 3 tbsp. chili pepper seasonings
• 1 tbsp cumin
• 2 tsp. brown sugar
• 1 teaspoon ground oregano
• Salt and ground black pepper
• 0.5 tsp cinnamon
• 1/8 tsp ground cloves
• 3 cups lightly salted chicken broth

Simple Quinoa and Pine Nut Pilaf

• 1 and 1/4 cups whole grain quinoa (about 200 g)
• 1 and 3/4 cups lightly salted chicken broth
• 1/4 teaspoon salt
• 1/4 tsp ground black pepper
• 1/3 cup chopped fresh cilantro or parsley
• 1/3 cup pine nuts

Preparation:

1. Pour oil into a large, wide saucepan and heat over medium-high heat. Add garlic, poblano pepper, celery, and onion. Sauté for 5-6 minutes, until the vegetables are softened. Add the turkey and cook for 7 minutes, breaking up the meat with a spoon, until no longer pink. Sprinkle with flour and cook, stirring occasionally.
   
   Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon, and cloves. Cook for 1-2 minutes, stirring. Reduce the heat to medium-low and simmer for 20-30 minutes, stirring frequently, until the flavors are combined and the chili has thickened to the desired consistency. Season with salt and pepper.
2. Serve California Chili with Turkey in deep bowls with quinoa and pine nut pilafGarnish with sliced ​​radishes, pickled jalapeños, cotija cheese, tortilla chips and/or pico de gallo sauce.
   
   

   Simple Quinoa and Pine Nut Pilaf

   
   Place the quinoa in a fine-mesh sieve. Rinse under cold running water for 1 minute. Let drain.
   
   Pour the salted and peppered broth into a heavy medium saucepan and bring to a boil 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 has been absorbed. Turn off the heat. Let the quinoa sit, covered, for 10 minutes.
   
   Meanwhile, preheat the oven to 180°C. Spread the pine nuts on a baking sheet. Toast the nuts for about 5 minutes, stirring occasionally, until golden. Cool on the sheet.
   
   Toss cilantro and pine nuts with quinoa. Serve the quinoa pilaf with California chili and turkey.