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Serious Heat: Habanero Turkey Chili

Posted by Gretchen VanEsselstyn, February 1, 2009 at 10:00 AM

Editor's note: Gretchen VanEsselstyn of Chile Pepper Magazine, will be dropping by each week with a recipe for heat freaks. This week, though, in honor of the Super Bowl, she'll have a recipe a day right up to the big game.

We love this in the slow cooker, since it gives the habanero time to impart its goodness to every spoonful, but you could also turn it into stove-top or baked chili. Any kind of ground meat, including game, would work well. The addition of bulgur wheat adds body and a pleasant, nutty flavor. (Check out chilepepper.com for more spicy recipes.)

Habanero Turkey Chili

- makes 4 to 6 servings; zest factor: hot -

Ingredients

1 tablespoon vegetable oil
1 pound ground turkey
2 medium onions, diced
2 green bell peppers, diced
2 cups sliced mushrooms
3 cloves garlic, crushed
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can chickpeas, rinsed and drained
1 cup frozen or canned corn, rinsed and drained
1/2 cup medium-sized bulgur wheat
1 (28-ounce) can diced tomatoes
1 cup chicken broth
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 teaspoon dried basil
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon sugar
1 habanero chile, stemmed and chopped
salt and freshly ground pepper

Procedure

In a large skillet over medium-high heat, warm the oil, add the meat, and brown. In a slow cooker, combine meat with all other ingredients, and stir well. Cook on low heat for about 6 hours, and serve.

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Tags: Chile Pepper Magazine, chili, habaneros, soups, spicy, stews, Super Bowl mains, turkey