Recipe from Pasta Plus!! http://pasta.e-rcps.com


TURKEY CHILI RECIPE

Prep: 15, Cook: 2 hrs or more
Preparation - Easy
Serves 6

Surprisingly tasty variation!
  • 2 TBSP Vegetable oil
  • 1 cup chopped green bell pepper (1 pepper, seeded)
  • 2 cloves garlic, finely chopped
  • 1 1/2 cup chopped onion (a small onion)
  • 1 1/2 lbs ground turkey
  • 3 16 oz (small) cans kidney or pinto beans, or mixed, drained
  • 1/2 tsp oregano or thyme
  • 1 1/2 TBSP chili powder or 1 packet chili mix
  • 2 TBSP ground cumin
  • 1/3 cup tomato paste diluted in 1 cup water
  • 1 14 1/2 oz can chopped tomatoes
  • salt and freshly ground black pepper to taste (start with 1/2 tsp salt... amount depends on your ingredients)
OO Casserole or saucepan with cover, large enough to hold all ingredients.

HEAT vegetable oil in a large skillet or saucepan large enough to hold all ingredients.

ADD bell pepper, garlic and onion.

SAUTÉ over medium heat for 10 minutes stirring occasionally until onion is translucent NOT gold or brown.

REMOVE and set aside.

ADD turkey breaking up turkey with a spoon.

SAUTÉ till turkey changes color (light tan) and water evaporates (about 10 minutes).

SPRINKLE turkey with chili powder, cumin, oregano and salt

STIR for a minute or two.

RETURN sauteed pepper, garlic and onion mixture to pot. ADD 3 16 ounce cans kidney beans, or kidney and pinto beans.

ADD the tomato paste and chopped tomatoes.

BRING to a slow simmer, stir and cover.

COOK for at least 1 hour, the longer the more the flavors will combine. Stir occasionally adding water or broth if needed, you want mixture to be quite moist.

Can be cooked ahead of time and reheated. In fact best done that way.
Freezes well.
Serve with shredded cabbage sprinkle w/salt and lime or lemon juice
Chopped cilantro
Salsa
Avocado wedges
Tortillas