main (305) dessert (180) soup (88) sides (65) starter (62) salads (35) mixology (26) breakfast (14)

Friday, January 20

Turkey chili

Olive oil
3 tablespoons
Turkey, ground
1 ½ pounds
Taco seasoning mix
1 ounce pack
Coriander, ground
1 teaspoon
Oregano, dried
1 teaspoon
Chili pepper flakes
1 teaspoon
Tomato paste
2 tablespoons
Beef broth
14.5 ounces
7 ounces
Tomatoes, crushed in puree
14.5 ounces
Green chili peppers, chopped
7 ounces
Onion, medium, finely chopped
Bell pepper, green, chopped
Zucchini, medium, halved, chopped
Green onions, chopped
1 bunch
Sour cream
1 cup
Cheddar cheese, shredded
1 cup
  1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat.
  2. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible.
  3. Add taco season, coriander, oregano, chili flakes, and tomato paste; mix until meat is evenly coated, and continue until turkey is well browned.
  4. Add broth, and simmer to reduce liquid slightly, about 5 minutes.
  5. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for 10 minutes. Adjust the thickness at any time by adding water.
  6. While chili is simmering, heat 1 tablespoon of oil in a large skillet over medium-high heat.
  7. Cook onion and bell peppers, stirring occasionally for 5 minutes, or until the onion is translucent and the bell pepper is lightly browned.
  8. Add to the chili, and reduce to a low simmer.
  9. In the same skillet, heat 1 tablespoon oil over medium-high heat.
  10. Add zucchini, and cook stirring occasionally for 5 minutes, or until lightly browned.
  11. Add zucchini to the chili, and continue cooking for 15 minutes more, adding water as needed to adjust thickness.
Ladle chili into serving bowls, and top with sour cream, green onions, and cheese.

No comments:

Post a Comment