Saturday, November 9, 2013

Turkey Chili

Cooler fall evenings are the perfect setting for this turkey chili. It is easy to prepare ahead of time and also tastes great the following day.


1 lb. ground turkey
1 large yellow onion, chopped
1/2 tsp garlic, finely chopped
1 yellow and 1 red bell pepper, cut into 1-inch pieces
2 and 2 tbsp canola oil
1 tbsp chili powder (or to taste)
2 bay leaves
2 dried red chilies, crumbled
1 tsp unsweetened cocoa powder
1 tsp ground cumin
2 tsp brown sugar
1 (28 oz) can chopped tomatoes in juice 
1 (15 oz) can black beans, rinsed and drained
1/2 cup water
1 tsp salt

  • Heat 2 tbsp canola oil in a heavy medium pot over medium heat. Add ground turkey and stir until turkey is no longer pink. Remove turkey from pot and set aside.
  • In same pot heat remaining 2 tbsp of oil and add onions, garlic and peppers. Stir for about 10 minutes until onions are lightly browned.
  • Stirring, add spices and brown sugar and cook for 1 minute. Add crushed tomatoes in juice and stir.
  • Add black beans, water and salt and bring to a simmer. Add ground turkey and any accumulated juices, cover and simmer for 15 minutes.

Serve with basmati rice and sour cream if desired.

Serves 4-6

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