Fantastic Turkey Chili
This is my variation on Guy Fieri's Chili. He used a LOT of peppers. I adjusted the seasonings to make this less hot and less salty. This is a great chili recipe using turkey instead of beef. Very tasty!! The list of ingredients looks long, but the recipe really is not complicated. It freezes well. Serve with cornbread. We buy the cheapo mix at the grocery store, which takes about 3 minutes to prepare.
Ingredients
1 jalapeno pepper,
minced (remove seeds for less heat)
9 cloves of garlic, minced
1 medium canned chipotle chili in adobo sauce,
minced*
1 red bell pepper, diced 1/2 inch squares
1 green bell pepper,
2 small red onions,
4 T (1/4 cup) olive oil
2-1/2 pounds coarsely ground turkey
1 small can tomato paste
3 cups canned tomato sauce
1-3/4 cup chicken broth
3 T chili powder
2 T paprika
1 T ground cumin
1-1/2 t garlic salt
2 t onion salt
1-1/2 t ground black pepper
3 cups canned pinto beans with liquid -- two 15.5 oz cans
2 cups canned black beans with liquid
3 cups canned kidney beans, slightly drained
Garnishes (optional)
Shredded cheddar or Mexican blend cheese
Sliced scallions
Sour cream
1. Finely mince
jalapeno, garlic and chipotle. (I put them all together in a mini processor to
make sure they were really fine.) Dice bell peppers and onions (approx. 1/2
inches square) by hand.
2. Warm oil in
a large pot over high heat. Add peppers, garlic and onions. Cook until soft,
about 8 minutes.
3. Guy says to add
the turkey and gently stir, trying not to break up the turkey too much; cook
until the meat is no longer pink, about 5 minutes. I cooked the turkey separately in a large
frying pan until no longer pink, and chopped it up with a spatula, then added
it to the pot with the vegetables.
4. Add the tomato
paste and sauce, stir for 4 minutes. Add chicken broth.
5. Add the spices,
salts and pepper. Stir.
6. Stir in beans,
lower head and cook uncovered, for at least 1 hour.
* I froze the rest of the chipotle chilis in adobo (1 per small
bag) for use another time.
