Fall is in the air and I’ve had a serious taste for chili so over the weekend I made my favorite, lightened-up version using my Weber GBS wok.
To add that delicious grilled flavor to my chili, I grill the vegetables over a charcoal fire and then slowly simmer the veggies with ground turkey, cannellini beans and tons of spices in my GBS wok until the chili has thickened and is loaded with flavor. I like to use ground turkey but you could easily substitute grilled chicken breasts if you prefer.
Turkey Chili by Jennie Lussow
1 large white onion, grilled and diced into bite sized pieces
2 large poblano peppers, grilled, peeled, deseeded and diced into bite sized pieces
4 ears of corn, grilled and kernels removed from the cob
2 lbs ground turkey
4 garlic cloves, minced
1 teaspoon salt
2 tablespoons cumin
2 teaspoons chili powder
½ teaspoon ground mustard
2 15-oz cans cannellini beans
4 cups low-sodium chicken stock
1. Prepare the grill for direct cooking over medium-high heat (400-500 degrees) and preheat your GBS wok (or a grill-proof Dutch oven) for 10 minutes.
2. When the wok is hot, add the ground turkey and cook, stirring occasionally, until turkey is cooked through, about 5-7 minutes. Stir in garlic, salt, cumin, chili powder and mustard. Next add onion, peppers, corn and chicken stock. Stir carefully until all ingredients are combined.
3. Reduce heat of the grill to medium-low and cook, with lid closed, for about an hour, stirring occasionally. During the last 15 minutes of cooking, stir in the cannellini beans.
4. Carefully remove the wok from the grill and ladle the chili into bowls. Serve with tortilla chips, shredded cheese, onions, sour cream and cilantro.