White Bean and Turkey Chili
We all need a go-to chili recipe and this one is wonderful. Using turkey lightens the dish and the addition of cocoa powder and molasses gives it depth and a touch of sweetness. This dish also freezes well: A day or two before you want to serve it, defrost the chili in the refrigerator, then heat it in a saucepan over low or medium-low heat (so the beans remain intact) until it begins to bubble.
SERVES 8 TO 10
3 tablespoons olive oil
2 large onions, chopped (about 2 cups)
4 garlic cloves, minced (about 4 teaspoons)
2 medium carrots, peeled and chopped
3 stalks celery, chopped
2 red or yellow bell peppers, seeded and chopped
2 teaspoons dried oregano, or 2 tablespoons chopped fresh oregano
2 teaspoons ground cumin
2 pounds ground dark-meat turkey
5 teaspoons chili powder
2 tablespoons tomato paste
1 tablespoon dark molasses
5 teaspoons cocoa powder
2 teaspoons kosher salt
1 teaspoon ground cinnamon
2 bay leaves
2 (28-ounce) can whole tomatoes
3 to 4 cups dark beer, or beef or chicken stock
½ cup Dijon mustard
2 (15-ounce) cans cannellini beans, rinsed and drained; or 1 cup dried beans, soaked and cooked (see Soaking Dried Beans, here)
Optional accompaniments (see box)
In a large pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 10 minutes. Add the garlic and continue to cook until the garlic is fragrant, about 2 minutes. Add the carrots, celery, peppers, oregano, and cumin and sauté for 4 to 5 more minutes.
Increase the heat to medium high and add the turkey. Sauté until the turkey is no longer pink, 5 to 10 minutes. Break up any chunks with the back of a wooden spoon. Stir in the chili powder, tomato paste, molasses, cocoa powder, salt, cinnamon, and bay leaves. Add the tomatoes, breaking them up as you add them, using your hands or a masher. Stir in 3 cups of beer (or stock) and the mustard, and bring to a boil. Reduce the heat and simmer, uncovered, for 45 minutes, stirring occasionally. If the liquid has cooked out, add another cup of beer (or stock).
Add the beans and simmer until the flavors are blended, about 10 minutes longer. Discard the bay leaves. Serve with accompaniments, if desired.
Spicy Lentil Dal
Dal is a delicious, stew-like Indian dish most often made with lentils. Our version combines red and yellow lentils, spices, and a bit of heat to create a fabulous side dish. Leftover dal can be kept in the refrigerator for up to 1 week. Reheat it slowly over low heat, adding water, if necessary, to achieve its proper consistency, which is that of a thick puréed soup.
SERVES 8
1 cup toor dal (split yellow lentils)
1 cup masoor dal (split pink or red lentils)
4½ cups water
1½ teaspoons ground turmeric
1½ teaspoons kosher salt
6 tablespoons safflower or canola oil
1½ teaspoons cumin seeds
1 large onion, halved lengthwise then sliced crosswise into thin half-moons (about 1½ cups)
4 garlic cloves, finely chopped (about 4 teaspoons)
3 small plum tomatoes (8 ounces), chopped
1½ teaspoons ground coriander
1½ teaspoons ground cumin
½ teaspoon cayenne pepper, or to taste
Place the lentils in a sieve and rinse under cold running water. Pick over the lentils, removing any stones or small pebbles. Drain and transfer to a small heavy pan. Add the water and turmeric and bring to a boil. Partially cover, lower the heat, and gently simmer until the lentils are soft and mushy, about 1 hour. Add the salt and stir. Add more salt if necessary, to taste.
Heat the oil in a small skillet over medium heat. Add the cumin seeds and stir for 1 minute, until fragrant. Add the onion and sauté until softened, 6 to 7 minutes. Add the garlic and continue cooking until the onion has browned, 2 to 3 minutes. Stir in the tomatoes, coriander, ground cumin, and cayenne.
Stir the onion mixture into the cooked lentils and serve immediately.