Thursday, October 8, 2009

turkey chili

***this was fabulous! i loved it. rory didn't like the "chunks of stuff", but that didn't surprise me at all. i changed a few things, these changes are reflected above, the original recipe is via the link. very satisfying and flavorful, i thought!

Turkey Chili
adapted from

  • 3 tablespoons vegetable oil, divided
  • 1 pound ground turkey
  • 1 (1 ounce) package chili seasoning mix
  • 2 tablespoons tomato paste
  • 1 (14.5 ounce) can chicken broth
  • 1 (7 ounce) can salsa
  • 1 can kidney beans
  • 1 (14.5 ounce) diced tomatoes in juice
  • 1 medium onion, finely chopped
  • 1 green bell pepper, diced
  • sour cream
  • cheddar cheese


  1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with chili seasoning and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
  2. Pour in broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa and tomatoes, and kidney beans, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
  3. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
  4. Ladle chili into serving bowls. Top with sour cream and cheddar cheese, and serve.

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