A few months ago, we made a White Chili featuring ground turkey and rhubarb. So, today, we decided to make a totally different chili featuring those two same ingredients. Naturally, that meant a red chili! For this one, we tempered the acidity with brown sugar, which gave the end product a nice bit of sweetness to start before the spice hit.
We served this over cornbread (always a good choice), but if you prefer something different, try it over spaghetti (Cincinnati style) if you make it sweeter with extra brown sugar…and if you go with less sweet, try serving it over a baked potato, rice, or even as a topping to nachos!
Time: 90 Minutes
Ingredients (to make one large vat):
- 1 Pound of Ground Turkey
- Rhubarb Stalks (We used 7)
- Onion
- Jalapeno(s) (we used 3, but if you don’t want to go too crazy, you can scale back)
- Garlic (we used about 6 cloves)
- Fresh Ginger
- 1 Can Dark Red Kidney Beans
- 1/4-1/2 Cup Brown Sugar (to taste)
- 1/2 Can Tomato Paste
- 1 Large can of Diced Tomatoes
- Ground Turmeric
- Paprika
- Salt
- Optional: Cheese for topping
Method:
- Wash your veggies, and then dice your onion, jalapenos (removing seeds as you see fit to achieve your desired spice level), garlic, and rhubarb.
- Heat some oil in a large pot, and when it’s hot, add in all your veggies. Stir occasionally until your onions and jalapenos start to caramelize (about 10 minutes). Grate in some fresh ginger with a microplane grater as well.
- Add in your meat, and then strain your beans to remove can liquid and add them as well.
- Sprinkle in your turmeric, paprika, and salt, stir to combine, and cook everything until your turkey is no longer pink.
- Add in your can of diced tomatoes and half a can of tomato paste, and stir to combine.
- Add your brown sugar to the party, and stir that in as well. Then, set the burner to low.
- The key is to simmer for at least 45 minutes, stirring occasionally. Everybody is going to get to know each other in the pot.
- Plate, devour, and enjoy!
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