Thursday, February 11, 2010

Turkey Chili (Version 2)

It has been raining for d-a-y-s now. It seems like there is no reprieve in sight. So what else is there to do when it's wet and cold out? Stay inside and warm up with a bowl of hot homemade chili.

Turkey Chili
1 Tblsp. olive oil
1 lb. lean ground turkey
1 large shallot (I also used a piece of leftover red onion to use it up but it's not necessary)
1/2 c. diced green bell pepper
2 Tblsp. minced garlic
5 small jalapeno peppers, diced (adjust according to your heat preference)
1 tsp. dried oregano
1 Tblsp. cayenne pepper
1/2 tsp. crushed red pepper flakes
3 Tblsp. chili powder
1/4 tsp. ground cinnamon (not pictured as I forgot to show it)
2 tsp. ground cumin
salt and pepper to taste
1 (15 oz) can red kidney beans, rinsed & drained
1 (15 oz) can pinto beans, rinsed & drained
1 (10 oz) can diced tomatoes with green chiles
1 (15 oz) can tomato sauce
1 (15 oz) can whole peeled tomatoes (or use plain diced tomatoes)
1 (6 oz) can tomato paste
3 pints turkey stock

In a pre-heated large, heavy stockpot add olive oil. Add in shallots and bell pepper. Saute until tender and shallots are somewhat translucent.

ext add in ground turkey making sure to break meat up to help evenly cook. Stir in garlic. Let meat brown until no longer pink.

Once meat us browned, add in diced jalapenos. Saute for about 5 minutes.

Pour in rinsed & drained beans.

Add dry spices to meat mixture.

Pour in diced tomatoes & green chiles, tomato sauce and only the juice of the whole peeled tomatoes.

Roughly chop the whole peeled tomatoes and add to pot.

Pour in stock and stir. If chili is too thick, add in water a 1/2 cup at a time until desired amount is achieved.

Add in tomato paste and mix well.

Bring chili to a boil, then reduce heat to low and cover slightly. Stirring often, allow chili to simmer until thickened, about 30 - 45 minutes. Remove from heat. Serve over hot cooked brown rice.

Click HERE for printable recipe

**for a slightly different version of my turkey chili click here

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