Great Turkey Chili
Chili has always been a staple of Mexican and American cuisines and is made the same as traditional chili, only substituting ground turkey for beef and pork. A much healthier way of going. I like to serve it with cornbread.
Ingredients
- 1 medium onion - chopped
- 4 clove garlic - chopped finely
- 1 green pepper - chopped
- 1 ear corn - strip kernels
- ¼ cup olive oil
- 1 lb ground turkey
- 1 28 oz can crushed tomatoes
- 1 15 oz red kidney beans
- 1 tablespoon tomato paste
- ¾ cup low sodium chicken stock
- 2 tablespoon chili powder
- 1 tablespoon ground cumin
- ¼ tablespoon dried pepper flakes - This can be adjusted up to 1 tablespoon for your desired level of heat.
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1 - 2 tablespoon agave - takes the edge off the acidity of the tomatoes
- shredded cheddar, avocado, chopped scallions, diced red onions, cilantro, sour cream, taco chips - mix and match as garnishes (optional)
Instructions
- As I always encourage, have all your ingredients prepped and measured.
- In a large, thick-bottom pot, heat the olive oil on medium high heat. Add the onions, green peppers and corn kernels. Cook, stirring, until softened about 4 minutes.
- Add the garlic and cook until fragrant, usually less than a minute.
- Add the ground turkey, mixing it with the vegetables. Using a wooden spoon, mash the turkey down, separating it into a small, granular-sized ground mixture.
- Once the turkey's pinkness turns brown and all the clumps have been separated, add the chili powder.cumin and pepper flakes. Cook, stirring, for a minute or two more. Add a bit more olive oil if needed.
- Add tomatoes, tomato paste, stock, kidney beans, oregano, salt, pepper, bring mixture to a simmer and reduce heat to low. Simmer, partially covered, for an hour.
- Salt to taste. Add agave to balance the acidity of the tomatoes.
- Garnish with any or all the above mentioned ingredients and serve with cornbread.