Two-bean turkey chili
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | tablespoon | Chili powder |
| ¼ | teaspoon | Ground red pepper |
| 2 | tablespoons | Olive oil |
| 1 | each | To 2 jalapeno chili peppers, minced |
| 2 | eaches | Cloves garlic, minced |
| 2 | cups | Cooked turkey |
| ½ | cup | Chopped fresh cilantro |
| 1 | tablespoon | Ground cumin |
| 1 | large | Onion, diced |
| 1 | tablespoon | Brown sugar |
| 1 | can | (28 ounces) tomatoes, diced, liquid reserved |
| Salt to taste | ||
Directions
1 TSP. EACH: DRIED OREGANO,
1 EACH DICED: RED AND GREEN
1 CAN (16 OUNCES) EACH: PINT
Combine seasonings in a small dish; set aside. Heat oil in a large pan over high heat. Add half of the seasoning mixture. Cook and stir 20 seconds. Add onion; cook, stirring often, until onion softens, 8 to 10 minutes. Add the bell peppers, jalapeno and garlic; cook 2 minutes longer. Add tomatoes with their liquid and remaining seasoning mixture; reduce heat and simmer, uncovered, until mixture thickens slightly about 15 minutes. Add beans and turkey; cook 10 minutes longer. Stir in cilantro and add salt to taste. SErves 6.
From: Asbury Park Press 11/23/94 Shared By: Pat Stockett Submitted By PAT STOCKETT On 11-27-94