This dish is made for a Dutch Oven. Create a big batch and have leftovers the next day. It’s great during the colder months, but it’s so delicious and perfect for sharing that really it is a year-round favourite. Feel free to ignore the chilli powder quantity stated here – you can make it as spicy as you like! Some believe it’s not a chilli unless you break into a sweat. And if you want it really, crazy hot… then be brave and add in (a small amount please) of the infamous California Reaper. You can buy it in NZ right here. Good luck! For those who value their tongue, the milder recipe is below.
What you need:
- 1 cup of cooked Farro
- 2 - 3 tablespoons of olive oil
- 1/2 brown onion, diced
- 3 cloves of minced garlic
- 900 grams of lean, ground turkey
- 1/4 cup of chilli powder
- 1 tablespoon of ground cumin
- 1 tablespoon of dried oregano
- 2x 400 gram/ml cans of low sodium chicken broth
- 2x 400 gram cans of diced tomatoes with juice
- 1x 425 gram can of black beans, rinsed and drained
- 1x 425 gram can of kidney beans, rinsed and drained
- 2 tablespoons of tomato paste
- 2 teaspoons of garlic
- 1 bunch of rainbow Swiss chard (silver beet) with stalks removed and leaves coarsely chopped
- 1 cup of grated sharp cheddar cheese
- Corn chips (or tortilla).
How to make:
- Cook Farro according to package directions and set aside.
- Add 1 tablespoon of olive oil to your Biroix Dutch Oven and heat on a medium-high heat.
- When olive oil shimmers, add the diced onion and a pinch of salt. Don’t brown, just get them to a nice translucent stage - about take 3-4 minutes.
- Add garlic and cook for a further minute before removing onions and garlic with a slotted spoon and setting aside.
- Keep your Biroix Dutch Oven on a medium-high heat and add another tablespoon of olive oil. Add your turkey and cook for 5-7 minutes until brown (or until no longer pink).
- Add the cooked onions and garlic back in the Dutch Oven.
- Add in the chilli powder, oregano and cumin and cook for about 5 minutes.
- Then add the chicken broth, tomatoes and beans. Bring to boil and then reduce to simmer.
- Cook chilli for about 45 minutes. Once it has thickened, add the tomato paste and mix in.
- Now you can add in your cooked Farro and Swiss chard (silver beet) and season to taste.
- Cook for a further 10 minutes until the Swiss chard is wilted throughout the chilli.
- Serve with as much coriander and cheese as you want. And scoop it up with your chips!