Quick spicy turkey chili
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground turkey |
| 1 | teaspoon | Oil |
| 1 | medium | Onion; diced |
| 1 | teaspoon | Ground cumin |
| 2 | Garlic cloves; minced | |
| 1½ | tablespoon | Chili powder |
| 1 | Bay leaf | |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Ground allspice |
| 1 | Jalepeno; minced | |
| (seeds and membranes removed) | ||
| 1 | tablespoon | Unsweetened cocoa powder |
| ½ | tablespoon | Worchestershire sauce |
| 1 | tablespoon | White vinegar |
| 1 | teaspoon | Oregano flakes |
| 1 | can | Stewed tomatoes; 14 oz |
| ¾ | cup | Water; or less |
| ½ | teaspoon | Salt |
| 16 | ounces | (canned) favorite chili beans |
| (pink, red, pinto,etc) | ||
Directions
This is a quick recipe that produces a slightly hot, very aromatic chili. I liked it very much. Brown the turkey in a skillet. Transfer to a 3 quart pot. Brown the onion in the oil (yes, in the skillet).
Transfer to the pot. Add all other ingredients except the beans to the pot and simmer, covered, for 20 minutes, stirring occasionally, adding a little more water if things dry out too much. Drain the beans (or not, as you choose) and add them to the pot. Simmer another 10 minutes.