Monday, October 4, 2010

Turkey Chili

This truly is one of the best Chili recipes that I have ever tried. I love the spices that you add to the mixture of Turkey, two different kinds of beans, fresh veggies and diced tomatoes and chopped green chilies. The other aspect I like about this chili recipe is that it has a little bit of a kick to it but cools off nicely in your mouth with a dollop of sour cream. This recipe is also great made in your slow cooker! My kids adore this recipe as well and I don't have to nag or pull teeth to make them finish their dinner when I serve this. Tortilla or Corn chips pair up nicely with this chili. I like to serve my chili by topping it with Sour Cream, chopped green onions and shredded cheddar cheese!

Turkey Chili

1 1/2 lbs ground turkey
1 (1 ounce) package taco seasoning mix
1 teas. ground coriander
1 teas. dried oregano
1 teas. chili pepper flakes
2 T. tomato paste
1 (14.5) can beef broth
1 (7 oz.) jar of salsa
1 (14.5) can crushed tomatoes
1 (15.5 ounce) can kidney beans, drained
1 (15.5 ounce) can black beans, drained
1 (7 ounce) can chopped green Chile peppers
1 medium onion, finely chopped
1 green pepper, diced
3 medium zucchini, halved lengthwise and sliced
1 bunch green onions, chopped
1 c. sour cream
1 c. shredded cheddar cheese

Cooking Instructions:
Step 1: In a large stock pot heat oil over medium-high heat. Add ground turkey to the stock pot and break it up with a spatula or spoon. Season with taco seasoning, coriander, oregano, chili flakes, and tomato paste. Mix until the meat is coated with the seasonings. Continue cooking until the turkey is browned.
Step 2: Pour in beef broth, bring to a boil, and reduce heat and simmer for 5 minutes or until the broth has slightly reduced. Add salsa, tomatoes, and green chilies. Add beans. Continue cooking at medium heat for 10 minutes.
Step 3: While chili is cooking, heat 1 T. of oil in a skillet over medium high heat. Stir fry onion and green pepper until onion is translucent. Add onion and bell pepper to chili and mix well. IN the same pan used to fry the onion and pepper add the last bit of oil and add the sliced zucchini. Stir fry for 5 minutes. Add the zucchini to the chili.
Step 4: Continue cooking for 15 minutes or more. Add water if chili becomes to thick. To serve- top with sour cream, cheddar cheese, and green onions. Serve with tortilla or corn chips if desired.


Ashlee, The Culinary Queen

1 comment:

  1. Chili is one of my favorite dishes but with so many out there they all seem to taste the same..this one however was AMAZING!!


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