Wednesday, February 23, 2011

Chili con Turkey

We love to eat chilis - especially in the winter time. This is a great variation of your usual garden variety "minced beef-and-kidney-beans" chili. It's just as simple as those and at least equally delicious. I adapted it from the Food&Wine recipe for "Black-Bean Turkey Chili".

1-2 tbsp olive oil
1 1/2 lbs ground turkey
1 tsp salt
1/4 tsp ground pepper
3 garlic cloves (minced) or 1 tsp garlic powder
1 medium onion, chopped
3-4 tbsp chili powder
1 can (14 oz) diced tomatoes
1 can (15 oz) tomato sauce
1 can (15 oz) black beans, drained & rinsed
1 small can corn kernels, drained

Heat the oil medium-high heat. Add turkey, salt, and pepper. Cook for 4-5 minutes, breaking up the meat. Add the garlic, onion, and chili powder and cook for 5 minutes, stirring frequently. Stir in the tomatoes, tomato sauce and 1 cup of water. Bring to a boil, reduce heat and simmer, stirring occasionally, for 30 minutes, until thickened. Add the beans and corn and simmer for 15 minutes.
There are several option for serving the chili: Either you eat it just like it is or maybe you have a slice of toast or a roll or you serve it with rice.  Some might like the chili topped with sour cream and shredded cheese. Well, whichever way you choose, I hope you enjoy it!

This recipe is linked to Tastetastic Thursday.

1 comment:

  1. I make my chili almost exactly the same way. Thanks for linking're featured this week!