Recipe

Turkey Chili Recipe

Add Step-by-Step Photos	Keeperrox / All my dishes 1 year ago 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. I let it... More Prep:20m Cook:90m Servings:8	Keeperrox
	turkey chili southwestern

Does this look good? Yeah! / Nope

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Ingredients

Olive oil to coat pan (about 2 tbsp)

1 medium onion, small dice

1 red bell pepper, small dice

2 stalks celery, small dice

4 cloves garlic, minced

3 Ancho peppers, soaked in boiling water, then chopped (remove seeds for less heat)

1 tsp cumin

1 tsp coriander

2 Tbsp chili powder

½ tsp cayenne (more or less depending on desired heat)

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)

½ cup corn (fresh if possible, frozen if not)

2 – 14 oz cans Great Northern beans

1 – 14 oz can Garbanzo beans

1 – 14 oz can diced tomatoes

1 – 32 oz carton chicken stock

½ cup TVP (textured vegetable protein), optional

Fresh cilantro, chopped

Salt and Pepper, to taste

Various garnishes (shredded cheese, sliced scallions, sour cream, salsa, etc.)

Directions

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.

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