Turkey Chili
From keeperrox 15 years ago
- 90 minutes to make
- Serves 8
I'm sure to chili purists, this recipe is pure blasphemy, but it's finally cold here, and I needed something to warm me up today. Scrounging through the freezer and pantry, I realized that I had everything to sort of throw together chili. Read more I let it simmer on the stove most of the afternoon and made some mini-bread bowls and had an icy glass of cider from the orchard up the street. Perfect for this blustery fall day. See less
Ingredients
- olive oil to coat pan (about 2 tbsp) shopping list
- 1 medium onion, small dice shopping list
- 1 red bell pepper, small dice shopping list
- 2 stalks celery, small dice shopping list
- 4 cloves garlic, minced shopping list
- 3 Ancho peppers, soaked in boiling water, then chopped (remove seeds for less heat) shopping list
- 1 tsp cumin shopping list
- 1 tsp coriander shopping list
- 2 Tbsp chili powder shopping list
- ½ tsp cayenne (more or less depending on desired heat) shopping list
- 1.3 lbs ground turkey (that’s what the container of Shady Brook Farms ground turkey is that I get – more or less is fine) shopping list
- ½ cup corn (fresh if possible, frozen if not) shopping list
- 2 – 14 oz cans great northern beans shopping list
- 1 – 14 oz can garbanzo beans shopping list
- 1 – 14 oz can diced tomatoes shopping list
- 1 – 32 oz carton chicken stock shopping list
- ½ cup TVP (textured vegetable protein), optional shopping list
- Fresh cilantro, chopped shopping list
- salt and pepper, to taste shopping list
- Various garnishes (shredded cheese, sliced scallions, sour cream, salsa, etc.) shopping list
How to make it
- In a large pot, heat oil over medium heat. Sweat onion, pepper, and celery until translucent, about 10 minutes. Add garlic and Ancho peppers and cook for an additional 2 or 3 minutes. Add spices and stir to evenly distribute in the pot.
- Break ground turkey into bite sized pieces and add to pot. Cook until no longer pink, about 8-10 minutes.
- Add corn, beans, tomatoes, and chicken stock. Bring to a boil, then reduce heat to low and simmer uncovered until chili reaches desired thickness. Add TVP to thicken if desired (you could also use barley for this).
- Stir in fresh cilantro, and adjust salt and pepper to taste. Serve with optional garnishes.
People Who Like This Dish 1
- tazoncaffeine Manchester, NH
- keeperrox West Lawn, PA
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Reviewed by 1 people-
I like the way you think, good scrounging! :-)
tazoncaffeine
in Manchester loved it
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