Harissa Turkey Chili

Harissa Turkey Chili

Is harissa the next sriracha?

It seems many blogs and food publications are ready to anoint the next big thing when it comes to hot sauces and spice flavors.  Sriracha’s supremacy has been challenged by condiments from all over the world.  Harissa – a north African blend of peppers and spices – has been floating around for a few years now as a contender.  What sets harissa apart from other pepper blends is that it includes a hint of mint. It doesn’t cut the heat, nor overpowers it.  I wish I had a better way to describe how the flavors complement each other.   In addition to hot red peppers and mint, harissa contains caraway, garlic, cumin, and coriander.

Since turkey is fairly mild, as meats go, I thought it would be a great canvas for a harissa flavored chili. While I enjoy the meatiness of cannellini beans, other white beans could be subtituted for these if you’d rather use a smaller bean.

Harissa Turkey Chili

Harissa is available both as a paste and as a powder blend.  Either version would work well for this turkey chili.  Pastes are usually hotter than dry spices, so start with a smaller amount than the suggested two tablespoons and adjust to your liking.

Harissa Turkey Chili
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Turkey and white bean chili flavored with a harissa pepper blend.
Servings
3main course servings
Cook Time
30minutes
Servings
3main course servings
Cook Time
30minutes
Harissa Turkey Chili
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 2
You:
Rate this recipe!
Turkey and white bean chili flavored with a harissa pepper blend.
Servings
3main course servings
Cook Time
30minutes
Servings
3main course servings
Cook Time
30minutes
Ingredients
Instructions
  1. Season the ground turkey with salt and ground pepper. In a large saucepan, heat the oil over medium high flame.
  2. Sautee the onions until soft. Add the ground turkey brown until it is fully cooked. Add the harissa spice mix or paste, the beans, and chicken stock. Simmer for fifteen minutes and adjust the seasoning to taste.
  3. Add the kale and tomatoes and continue simmering until the kale wilts. Serve in individual bowls with dollops of Greek yogurt and pita chips.

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

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