A terrific cold weather chili dish -- chili con carne, made with ground turkey for a leaner option.
Ingredients
1tablespoonolive oil
2mediumonions, chopped (1 cup)
2mediumcarrots, chopped or sliced thin (1 cup)
1mediumred bell pepper, chopped (1 cup)
1mediumgreen bell pepper, chopped (1 cup)
1cupfresh or frozen corn kernals, we especially like blackened or charred corn kernels
2tablespoonsgarlic finely minced, or diced leftover turkey
2poundsground turkey
2tablespoonsground cumin
1tablespoondried oregano leaves
1tablespoonchili powder
4ouncheschopped green chilis
2jalapeño chilies, seeded and chopped
15ouncecrushed tomatoes, canned (seasoned tomatoes like Rotel are also great(
4cupswater
15ouncepinto beans, canned, drained, rinsed (or use black beans instead)
15ouncekidney beans, canned, drained, rinsed
Fine Pink Salt
Pepper
Instructions
Cook onions in oil in large Dutch oven or saucepan over medium heat about 10 minutes or until onions are tender.
Add sliced or carrots, green and red bell peppers and garlic; cook 3 to 5 minutes.
Add ground turkey; cook 5 or so minutes or until turkey is no longer pink (or to heat and char cooked turkey bits if using leftovers)
Add cumin, oregano, chili powder, green chilies, jalapeno chilies, crushed tomatoes and water; reduce heat to low. Cover and simmer about 45 minutes.
Add corn and beans; simmer 15 to 20 minutes longer.
If necessary, thin the chili with additional water to desired consistency, or thicken with another can of beans
To serve, season with salt and pepper.
Spa Index Kitchen Notes
This recipe calls for ground raw turkey, but, we've made it with diced up fully cooked turkey with equally good results. A bit of olive oil in the pan makes up for the lack of (already minimal) fat from browning ground turkey.Variation / Vegetarian Chili: Prepare chili as directed, except substitute 1 can (16 ounces) pinto beans, drained, for the turkey. Add pinto beans with black beans and kidney beans.
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