TURKEY BEAN CHILI WITH KIELBASA

Serves 8

CHILI

2 tablespoons vegetable oil

1 large onion, coarsely chopped

2 cloves garlic, crushed ½ teaspoon salt, or more to taste Pinch of black pepper, or more to taste

2 pounds ground dark meat turkey

1 jalapeno or another small chile pepper, cored, seeded, and chopped

1 teaspoon smoked paprika

1 teaspoon chile powder, or more to taste

2 teaspoons ground cumin

1 package (12 to 14 ounces) smoked turkey kielbasa or smoked on the slices diagonal turkey sausage, into ¼-inchthick cut

1 cup crushed canned tomatoes

1 quart (4 cups) chicken stock

1 tablespoon

Worcestershire sauce, or more to taste

Juice of 1 lime, or more to taste

3 cans (15 ounces each) dark (red) kidney beans, drained but not rinsed

3 tablespoons chopped fresh cilantro (or parsley)

1. In a large flameproof casserole or Dutch oven over medium heat, heat the vegetable oil. Add the onion, garlic, salt, and black pepper. Cook, stirring often for 5 minutes, or until the onion starts to soften.

2. Add the ground turkey and jalapeno or other chile pepper. Stir, using the edge of a large kitchen spoon to break up the meat, and cook for 8 minutes, or until the turkey starts to look opaque.

3. Add the smoked paprika, chile powder, and cumin. Cook, stirring, for 2 minutes, or until the spices are aromatic. Add the sliced kielbasa and cook, stirring, for 2 minutes more.

4. Stir the tomatoes into the pan and cook for 1 minute. Add the stock, Worcestershire, lime juice, kidney beans, and half the cilantro or parsley. Bring to a boil, lower the heat, and set on the cover askew.

5. Simmer for 45 minutes, stirring occasionally, or until the cooking juices are flavorful. If the liquid seems thin, remove some of the beans from the pot. Mash them on a plate and return to the pot. Keep mashing beans if you want to thicken the liquid more.

6. Taste the chili for seasoning and add more salt, black pepper, chile pepper, Worcestershire, or lime juice, if you like. Sprinkle with the remaining cilantro or parsley.

GARNISH

1 piece (about 8 ounces) sharp cheddar

2 ripe avocados

Juice of ½ lemon

1 medium onion, finely chopped, or 1 bunch scallions, trimmed and thinly sliced

1 package (8 ounces) sour cream

2 sleeves Saltine crackers or 1 bag (about 12 ounces) tortilla chips, crushed in a bowl

2 jalapeno or other small chile pepper, cored and thinly sliced

1 lime, cut into wedges Liquid hot sauce or sriracha

1. Grate the cheddar on the large holes of a box grater. Transfer to a bowl.

2. Halve the avocados, remove the pit, and use a spoon the same size as the avocado half to scoop out the half; transfer to a small serving plate.

Slice thickly and sprinkle with the lemon juice.

3. In small bowls, arrange the onion or scallions, sour cream, saltines or tortilla chips, jalapeno or other chile pepper, and lime wedges. Serve the hot sauce or sriracha in the bottles.

4. Ladle the hot chili into bowls and serve with the garnishes. Sheryl Julian