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Turkey Chili

27 Nov
  • 2 cups chopped onion
  • 4 garlic cloves, chopped fine
  • 1 cup chopped green pepper
  • 1/4 cup olive oil
  • 2 (35 oz) cans stewed tomatoes, crushed
  • 2 (15 oz) cans kidney beans, drained
  • 2 Tbsp tomato paste
  • 3/4 cup chicken or turkey stock
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 teaspoon dried oregano
  • 1 Tbsp salt, plus more if desired to taste
  • 1/2 teaspoon black pepper
  • 3 to 4 cups of shredded, cooked turkey meat
  • Sugar

In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, cook, stirring, for a minute or two more. Add a bit more olive oil if needed.

Add tomatoes, tomato paste, stock, beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.

The chili may be made in advance and chilled for 2 days, or frozen for 2 months.

Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread.

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3 responses to “Turkey Chili

  1. nancy@skinnykitchen

    November 27, 2010 at 12:27 pm

    Turkey chili is my favorite. Your recipe sounds yummy…

     
  2. Tom

    December 2, 2010 at 9:37 am

    This chili began being a favorite of mine after about 15 minutes into its cooking in the stove – the smell is amazing! I am an avid chili-lover so I have an automatic bias, but this stuff was absolutely delectable. After I finished a bowl – too quickly, even though I tried to slow down – I absolutely had to have another half-bowl. (Only a half-bowl because I wanted there to be enough left for lunch at work today. A Perfect birthday dinner!

     

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