Quick & Easy
Bread & Pizza
Recipe of the Week
TURKEY CHILI RECIPE
2 hrs or more
; Total Time:
2 hr 15 min
Preparation - Easy
Surprisingly tasty variation - also make with finely chopped leftover turkey!
2 TBSP Vegetable oil
1 chopped green bell pepper (1 medium-sized pepper, seeded)
1 7 oz. can whole roasted green chillies, chopped (hispanic section of your grocery store, more or less to taste)
2 cloves garlic, finely chopped
1 1/2 cup chopped onion (a small onion)
1 1/2 lbs coarsley 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
1/3 tsp chipotle paste (adds smokey flavor, more or less to taste, optional)
1 TBSP ground cumin
1 TBSP tomato paste diluted in 1/2 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)
Casserole or saucepan with cover, large enough to hold all ingredients and OK for stovetop use.
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 meat with a spoon.
SAUTÉ til meat changes color (light tan) and water evaporates (about 10 minutes)- just heat through if using leftover turkey.
SPRINKLE meat 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.
Serve with shredded cabbage sprinkle w/salt and lime or lemon juice
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