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Gelson’s turkey chili

Time 1 hour 10 minutes
Yields Serves 8
Gelson’s turkey chili
(Glenn Koenig / Los Angeles Times)
1

In 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.

2

Stir 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.

3

Continue 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.

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

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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