Chili con pavo
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Green spanish-style olives |
| 1 | pounds | Ground turkey OR |
| 1 | pounds | Ground-turkey sausage |
| 1 | large | Onion; chopped |
| 1 | Fresh jalapeno chili; stemmed, seeded and minced | |
| 1 | tablespoon | Salad oil |
| Corn chips | ||
| Cheddar cheese; shredded | ||
| Cilantro; chopped | ||
| 3 | tablespoons | Chili powder |
| 7 | ounces | Can green chilies; diced |
| 28 | ounces | Can tomatoes |
| 2 | Cans kidney beans (15 oz); each | |
| ⅛ | teaspoon | Ground cloves |
| Lime wedges | ||
| Unflavored plain yogurt | ||
Directions
JUDI M. PHELPS
TOPPINGS
Slice olives; set aside. In a 4-5 quart pan over high heat, combine turkey, onion, jalapeno, and oil. Stir often until meat is crumbly and brown, about 20 minutes. Stir in chili powder, green chilies, tomatoes (break up with a spoon) and juices, beans and liquid, cloves, and olives. Simmer uncovered, to blend flavors, about 15 minutes. Serve in bowls; offer toppings to add to taste.
Shared and MM by Judi M. Phelps. Internet: Judi.Phelps@... or Juphelps@...