Friday, May 9, 2014

Turkey Chili

This is a fail proof recipe that will sure please everyone that tries it.

1/4 cup olive oil
2 lbs ground turkey ( I like ground dark meat but breast works too)
1/2 cup diced onions
2 carrots, diced
2 celery stalks, diced.
8 garlic cloves, minced.
1/2 bell pepper, diced.
1/2 tsp cayenne pepper.
1 tbsp chili powder.
1 tsp dried thyme.
2 tsp ground coriander
1/2 tsp cumin
1 large can of kidney beans (or 2 small ones).
1 large can of chopped tomatoes with liquid. (unseasoned, no basil, no salt)
2 cups tomato juice
2 cups chicken stock
salt and pepper to taste
1 cup chopped cilantro
1 cup shredded cheddar
sour cream

In a large heavy pot, heat the olive oil and saute the turkey, breaking up large chunks.
When it is cooked through, transfer to a bowl and add a little more olive oil to the same pot.
Saute the onions, garlic, celery, carrots and peppers for 3 minutes. Add all the dry spices and
give it a good stir to blend well. Add the turkey back to the pan and give it another good stir.
Add beans, tomatoes, tomato juice and chicken stock and simmer over low heat for 40 minutes.
Stir once in a while and if you think it's drying up, add a cup of hot water.
Season with salt and pepper to taste and add 1/2 cup of cilantro. Simmer for another minute.

Spoon into soup bowls and garnish with the remaining cilantro, cheddar and sour cream.

Tip: before starting to simmer it for 40 minutes, Have a little taste. Sometimes I add a little extra coriander or chili powder.

If you have left overs, you can use it to make Stuffed Red Peppers

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