Moroccan Turkey Chili

My wedding is in almost 3 months and I JUST booked my honeymoon.We had a long list of places that we wanted to go, but we could not make up our minds. Making the list was the easy part. The hard part was deciding on a place to go and the research. My fiance is what I would call a "go with my gut" kind of guy. I, on the other hand, am the complete opposite. I'm a lawyer so I like to research, check, double check, and always sometimes triple check. It drives him crazy but he appreciates it.

Anyway, on the list of possible places to honeymoon was: Thailand, Hawaii, Australia, Dubai, Morocco, and Greece. Since my wedding is in February, the only place I thought we would enjoy was Thailand since February is their hottest month. After hours of research, we worked up quite the appetite for something warm, hearty, and low fat (I have 3 months to fit into my dress). Chili seemed like the perfect dish! And since Morocco was no longer an option (i'm VERY sad about that), I figured I couldpretend I was in Morocco by making a hearty Moroccan Chili.

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I've only had Moroccan food once, and from what I remembered, it had my tastebuds dancing with flavors of cumin, coriander, cinnamon, ginger, and pepper! So I decided to make a Cameron Moroccan Turkey Chili, with a quick sweet corn bread.

Since I wanted to make a QUICK dinner, I used canned goods, i.e.canned tomatoes, chicken broth, and chick peas.

I love chili because you can literally use any vegetable that you prefer and still get an amazing dish. KC (that's the Fianc) wantedcelery, carrots, and corn. Personally, I wouldn't have put celery in the dish, but whatever KC wants is what KC gets.

After prep, I browned the ground turkey and seasoned it with some spices of my liking. I used adobo powder, chili powder, garlic powder, turmeric, and pepper.

After which, I threw in my veggies (including frozen corn and a tomato), chicken broth, tomato paste, ginger powder, coriander, cumin, and cinnamon. You may also adjust thesalt and pepper to your liking. I didn't add any but feel free to add it.

After allowing the chili to simmer for 20 minutes, I added kale and allowed it to simmer for 10 minutes more. Towards the end, I added cilantro and a splash of fresh lemon juice. Et Voila!

To make the corn bread, I followed the directions on the box and added 1/2 cup of white sugar (brown sugar will do as well). The mixture will be lumpy but that's okay . Add it to agreased cast iron skillet (or a regular skillet) and bake it for 15 minutes. After it is done, rub some butter on the top, slice, and enjoy!

Bon Apptit!

xo PC

Moroccan Turkey Chili

Prep time: 15 minutes

Cook time: 30 minutes + 15 minutes


2 lbs ground turkey

  • 1 tbs adobo powder
  • 1 tbs chili powder
  • 1 tbs garlic powder
  • 1/2 turmeric
  • 1/2 cumin

1 red onion, chopped

3 carrots, chopped

2 stalks of celery (optional)

1 tomato, diced (you could use a can of diced tomatoes as well)

3-4 cloves garlic, minced

1/2 cup frozen corn

1 tsp coriander

1 tsp cumin

1/2 tbs ginger

1/2 tbs cinnamon powder

1 can chicken broth (low sodium)

1 can tomatosauce

handful of fresh kale, chopped

1/2 cup cilantro

1. Heat oil in pot. Add ground turkey. While the turkey is browning, add spices (adobo, chili powder, garlic powder, cumin, turmeric).

2. After turkey is browned, add onions, garlic, celery (if using), carrots, tomato, and frozen corn. Saut for about 2 minutes.

3. Add chicken broth, tomato paste,ginger powder, coriander, cumin, and cinnamon to the vegetable. Cover pot and allow to simmer on low heat for 20 minutes.

4. After 20 minutes, add kale to the pot and allow to simmer for another 10 minutes.

5. After 10 minutes, turn off the heat, and add cilantro and lemon juice. Gently stir the cilantro into the chili and enjoy with sweet corn bread and sour cream. Add cilantro for garnish.

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Posted in Home Improvement Post Date 06/29/2019






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