Turkey Chili

What could be better than a bowl of hot chili on a cold night? This recipe is so good, you won't even notice that you are eating (healthier) ground turkey, not beef.


This recipe was originally from Simply Recipes and just slightly modified.

• 2 cups chopped onion
• 4 garlic cloves, chopped fine
• 1 cup chopped green pepper
• 1/4 cup olive oil
• 2 (35 oz) cans stewed tomatoes, crushed
• 2 (15 oz) cans kidney beans, drained
• 1 (15 oz) can of corn
  
• 2 Tbsp tomato paste
• 3/4 cup chicken stock
• 2 Tbsp chili powder (we used 4 Tbsp, we like it hot!)
• 1 Tbsp ground cumin
• 1 Tbsp dried hot red pepper flakes
• 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
• Sugar

• Garnish with shredded cheddar or parmesan cheese, chopped red onion, and I like Fritos too!

Instructions

1 In a large, 8-quart, thick-bottom pot, 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 2 minutes. Add a bit more olive oil if needed.

2 Add tomatoes, tomato paste, stock, corn, beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

3 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, chopped red onion. Serve with corn bread or warm tortillas.

Makes about 12 cups.