+
4 (65)

Mains, Soups

Gelson’s turkey chili

Gelson’s turkey chili
Glenn Koenig / Los Angeles Times

Dear SOS: My husband loves the turkey chili that Gelson's Grocery store in Century City serves. It is possible to get the recipe? Barbara Gruber, Century City Dear Barbara: Gelson’s was happy to share it’s recipe for turkey chili, a ... Read more

Total time: 1 hour, 10 minutes | Serves 8
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 tablespoon chopped garlic
  • 1 pound ground turkey
  • 1 small bay leaf
  • 2 tablespoons chili powder
  • 1/8 teaspoon crushed red pepper
  • 1 1/2 teaspoons salt, or to taste
  • 3/4 teaspoon black pepper
  • 1 (14.5-ounce) can diced tomatoes in puree
  • 1 (16-ounce) can kidney beans, not drained
  • 1 1/2 cups tomato puree
  • 1 cup chicken broth, more as needed
  • 2 teaspoons apple cider vinegar
  • 3/4 teaspoon Tabasco sauce

Step 1In a medium, heavy-bottomed pot, heat the oil over medium-high heat until hot. Stir in the onion and cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in the garlic and cook until aromatic, about 1 minute. Stir in the turkey and cook until the turkey is browned, 6 to 8 minutes.

Step 2Stir in the bay leaf, chili powder, crushed red pepper, salt and black pepper. Continue to cook, stirring frequently, for about 5 minutes to marry the flavors. Stir in the diced tomatoes, kidney beans, tomato puree and 1 cup chicken broth. Add the vinegar and Tabasco sauce. Cover loosely and adjust the heat to maintain a gentle simmer.

Step 3Continue to cook for 30 to 40 minutes to develop the flavors, adjusting the consistency of the chili if needed with additional broth. Taste, adjusting the spices and seasonings if desired. Remove from heat and chill if not using immediately; reheat before serving. The flavors will continue to develop and mature as the chili sits. This makes about 2 quarts chili, which will keep, covered and refrigerated, for up to 1 week.

Note: Adapted from Gelson’s Markets. For added heat, add a touch of cayenne pepper with the spices in step 2.

HAVE YOU TRIED


Persian greens frittata (kuku sabzi)
Persian greens frittata (kuku sabzi)

Bulgur meatballs with tomato pepper sauce
Bulgur meatballs with tomato pepper sauce

Paella with artichokes and mushrooms
Paella with artichokes and mushrooms

Cranberry thumbprints
Cranberry thumbprints

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Pasta with broccoli, olives and pistachios
White beans with chorizo, clams and shrimp
Winter squash risotto with walnuts and fried sage leaves
Chipotle- and orange-glazed ham