Garlic Girl’s Spicy Black Bean Turkey Chili

The weather’s turning from bright and sunny to cool and rainy. And although I’m a summer girl, I can still appreciate the changing seasons and cozying up inside when it’s not as inviting to be outdoors (although a walk in the rain or briskbreezes can be good for the soul and invigorating). It’s funny, as I mention the changing of the seasons, it reminds me that we also have seasons of change in our lives – and I happen to be going through some of my own. For example, my son just got married to a wonderful girl that he’s been with for years just last weekend. I’m also about to have a big birthday – and other things as well. I’m so thankful for every blessing that God has bestowed on me, and I’m also thankful for some of the difficulties because I know that is where we have opportunities to grow. Anyway…one of the things that always makes me feel better is cooking – it can really warm your spirit, your body and your home. On this rainy Saturday, I made some very simple, healthy and delicious turkey chili. It made my apartment smell good and satisfied my tastebuds for sure!
Garlic Girl’s Spicy Black Bean Turkey Chili

Ingredients
1 lb ground turkey
2 (14 oz) cans black beans, drained
1 (14 oz) can fire roasted diced tomatoes (I love the ones from Trader Joe’s)
1 medium onion, chopped
4 celery sticks, chopped
2 tablespoons crushed garlic (of course you can use less, but it’s good with a LOT)
2-3 green onions, chopped finely
about 2 tablespoons olive oil
2 thai chili peppers, finely chopped
a pinch of finely chopped fresh ginger (you can use a little powdered ginger instead)
1/4 cup coffee
1 tsp curry powder
1/4 tsp cumin
1 tablespoon chili powder
1/2 tsp dried fennel seeds (you can crush them, but I don’t)
1/2 tsp
kosher salt
ground black pepper

Preparation
– Add enough olive oil to coat the bottom of a large, heavy skillet and heat on medium
– Add onions and saute for a few minutes, and then add the garlic and saute for another minute
– Now add the ground turkey to pan and turn the heat up a little. You want the ground turkey to brown, and not steam. So just turn the heat up and continue to turn in pan, and begin adding the salt and dry spices until the meat is cooked.
– While it’s hot and spiced nicely, add the black beans and combine in pan.
– Add the coffee and a little water if necessary. You want to scrape the bottom of the pan to make sure all the flavors are being incorporated into the ingredients.
– Add the tomatoes and after about five minutes, taste. Now’s the time to add more salt and, or spices.

Note – the beauty of soups and stews is that you are the master and can add and subtract ingredients as you like! Add more cumin if you like, or don’t add it at all. Add wine instead of coffee, or add a little cinnamon. Be creative, it’s your chili!

Serving suggestion:
This is wonderful served in a small bowl, hot and topped with a some chopped onions, cilantro and a dollop of sour cream or creme fraiche.