Turkey Chili

Makes about 12 cups; Serves 8



1/4 cup olive oil

2 cups chopped onion

1 cup chopped green pepper

4 garlic cloves, chopped fine

2 Tbsp. chili powder (or up to 4 Tbsp. if you like it really hot)

1 Tbsp. ground cumin

1 Tbsp. dried hot red pepper flakes

2 (15 oz.) cans stewed tomatoes, crushed

2 Tbsp. tomato paste

3/4 cup chicken or turkey stock

2 (15 oz.) cans kidney beans, drained

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


Shredded cheese, cilantro, chopped red onion, sour cream for optional garnish.



In a large, thick-bottom pot, add olive oil and cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and 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, stirring occasionally.

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, cilantro, chopped red onion, and/or sour cream. Serve alone, over rice, or with corn bread.



Printed from www.TheComfortofCooking.com