This football season, we’ve partnered with Taste of the NFL and their favorite tailgating experts to share great game-day recipes for an even greater cause. Join these chefs in raising awareness and funds for hunger relief across the country by taking the Kick Hunger Challenge with your favorite football team and making a donation to their local food bank. And be sure to check PEOPLE.com every Thursday for a new game day recipe from your favorite celebrity chefs. Here, Kenny Gilbert of Gilbert’s Underground Kitchen shares his recipe for Curry Turkey Chili.
If you are looking to step up your culinary tailgating game, this is the recipe for you. My curry spiced turkey chili has tons of flavor, texture and creativity.
Growing up in Cleveland, Ohio, chili was a staple in my home. Easy to make, hearty and a great balance of spice takes me back to the fall and winter seasons back home.
My mom used a lot of turkey when I was growing up so that we ate healthier. She was always conscious of our health. The use of ground turkey breast makes this a low-calorie dish, so you have little to no guilt while still enjoying a filling meal.
Adding pickled raisins brings a creative sweet, acidic and spicy element. Then to finish it up raita brings a calming coolness to make this chili truly something memorable.
Curry Turkey Chili
¼ cup butter
2 lb. ground turkey breast
¼ cup curry powder
1 habanero pepper, chopped
4 cups crushed tomatoes
1 cup minced red peppers
1 cup minced celery
¼ cup ginger paste
¼ cup minced onion
¼ cup garlic paste
¼ cup sugar
2 tbsp. salt, plus 1 tsp., divided
1 cup greek yogurt
1 tbsp. ground cumin
¼ cup grated cucumber
¼ cup ground red onion
3 tbsp. lime juice
¼ cup golden raisins
¼ cup raisins
1 cup apple cider vinegar
1 tbsp. red pepper flakes
1. Add butter to large pot on low heat. Add curry powder, habanero, ginger paste, garlic paste, ground onion, ground celery, ground red peppers and cook slow for 10 minutes.
2. Add ground turkey and turn heat on medium-high and brown. Add crushed tomatoes and salt.
3. Turn down heat and cook slow for 30 minutes.
4. To make the raita, combine greek yogurt, ground cumin, grated cucumber, ground red onion, lime juice and salt in a bowl and mix together well.
5. To pickle the raisins, place both raisins, apple cider vinegar and red pepper flakes into a pot and bring to a boil. Pull off heat and cool down.
6. Garnish chili with raita, crushed cashews, pickled raisins and cilantro.