Turkey Chili
- 2 - 3 pounds ground turkey
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 small green pepper, chopped (can also use yellow or red pepper)
- 3 garlic cloves, chopped
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- ⅛ teaspoon cayenne (optional, for heat)
- 2 teaspoons salt
- 1 teaspoon pepper
- ½ teaspoon cinnamon
- 1 1-ounce piece dark chocolate, chopped (optional but recommended)
- 2 cans kidney beans, red or white or combination (or soak 1 cup of dry beans in water overnight)
- 1 can black beans (or soak ½ cup of dry beans in water overnight)
- 2 28-ounce cans Marzano tomatoes, with juice
- grated cheddar cheese for topping
- sour cream for topping
- tortilla chips for topping
- In a medium fry pan, brown turkey, then drain and set aside.
- Heat oil in large Dutch oven over medium heat.
- Add onions and peppers, then cook over low heat until soft. After about 7 minutes, add garlic and continue cooking it all for another 2 minutes.
- Add chili powder, cumin, oregano, salt, pepper, cinnamon and mix well.
- Add chocolate, if using, and mix well.
- Add the turkey and beans, and cook until meat is completely brown.
- Add tomatoes, breaking them up with a fork (or pureeing them in a food processor)
- Mix well. Heat through and simmer for 30 minutes.
- Serve with bowls of toppings (grated cheddar, sour cream, crushed tortilla chips) perhaps with corn bread cut into wedges, served on the side.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2014/10/22/brrr-its-chili/
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