Playoff Cuisine

Turkey chili with spicy chips

(Food Styling/Lisa Falso; Suzanne Kreiter/Globe Staff)
January 12, 2011

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Serves 6


3 pita rounds, each cut into 6 wedges
1 tablespoon canola oil
1 teaspoon chili powder
Salt, to taste

1. Set the oven at 350 degrees. Brush the pita wedges with oil, and sprinkle with chili powder and salt. Lay on a rimmed baking sheet without overlapping.

2. Bake for 12 to 14 minutes or until the chips are golden brown and crisp. Set aside to cool.


2 tablespoons canola oil
1 medium onion, coarsely chopped
2 cloves garlic, chopped
1 medium red bell pepper, cored, seeded, and diced
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1 pound mixed ground dark and white turkey
1 can (14 to 15 ounces) diced tomatoes
1 cup tomato puree
2 cans (15 to 16 ounces) black beans with their liquid
Salt and black pepper, to taste
1/4 cup chopped cilantro
Juice of 1 lime
Hot sauce (for serving)

1. In a large soup pot over medium-high heat, heat the oil. Add the onion. Cook, stirring often, for 5 minutes. Add the garlic and bell pepper. Cook, stirring, for 3 minutes.

2. Add chili powder, cumin, and oregano. Cook over low heat, stirring often, for 3 minutes.

3. Add the turkey and cook, stirring constantly, for 2 minutes or until meat is no longer pink.

4. Add the tomatoes, tomato puree, black beans and their liquid, salt, and black pepper. Bring to a boil. Lower the heat and simmer, stirring occasionally, for 20 minutes or until the turkey is cooked through.

5. Add cilantro and lime juice. Taste for seasoning and add more salt and black pepper, if you like. Serve with pita chips and hot sauce.

Keri Fisher