Dinner: Turkey Chili for a Crowd

Recipe by Vera Kaltinick Your dinner guests won't miss the beef once they taste this extravagantly seasoned turkey and veggie chili.

Ingredients

3 tbsp. organic extra virgin olive oil
1 large organic onion
5 clove organic garlic
1/2 tsp. salt
1 c. organic amber beer or organic beef broth
2 1/2 lb. organic ground turkey meat
Freshly ground pepper
1 tbsp. organic oregano
1/2 c. organic chili powder
1 tbsp. organic cumin seeds
1 tbsp. organic Dutch process cocoa powder
Roots from one bunch of organic cilantro
2 organic bay leaves (can be bound with coriander roots)
1 can organic peeled plum tomatoes
1 c. small-cubed organic butternut squash
1 can organic dark red kidney beans
1 tbsp. organic cider vinegar
Organic cayenne pepper or pureed organic chipotle pepper

Instructions

Add olive oil to a large pot over medium heat. Add onions, garlic, and salt, and cook for about 15 minutes. The onions should just be beginning to brown at the edges. Deglaze the pan with 1 tablespoon of beer or broth and cook for a minute, scraping up any brown bits on the bottom of the pan.
Add the turkey, another sprinkle of salt, freshly ground pepper, and the oregano. Cook, stirring from time to time, until all the meat is cooked and some bits are beginning to brown, about 15 minutes.
Add chili powder, cumin, cocoa, cilantro stems, bay leaves, tomatoes, butternut squash, and beans. Bring to a simmer and cook for 30 minutes, or until the squash is tender.
Add vinegar and season the chili to taste by adding cayenne pepper, 1/4 teaspoon at a time, or a puree of chipotle pepper.
Ladle chili into bowls and top with desired garnishes.
To make pepitas: Heat a medium skillet and add pumpkin seeds and salt. Cook until the seeds start to swell and brown. Remove from heat and cool.