Roasted Jalapeño Turkey Chili

By vealam

Ingredients

• 3 Jalapeños
• 1 Tablespoon Olive Oil
• 1 Pound Ground Lean Turkey
• 1/2 Red Onion, diced
• 2 Garlic Cloves, finely chopped
• 1 Red Bell Pepper, diced
• 2 Carrots, peeled and diced
• 2 Celery Stalks, diced
• 2 Teaspoons Ground Cumin
• 1 Teaspoon Smoked Paprika
• 2 Teaspoons Crushed Red Pepper Flakes (use less if you do not like spice)
• 1 1/2 Cups Low Sodium Beef/Chicken Stock
• 1/4 Cup Tomato Paste
• 2 , 14.5 Ounce Cans Fire Roasted Diced Tomatoes
• Salt and Pepper to taste

Details

Servings 8
Adapted from sarcasticcooking.com

Preparation

Step 1

Set the broiler of your oven to high. Place jalapeños on a baking sheet. broil, turning once, for about 9 minutes until charred. Carefully remove jalapeños, place in a plastic sandwich bag, and seal. Let them steam so the skin is easy to remove while you get all the other ingredients together.
Add olive oil to a large Dutch oven or stock pot. Heat over a medium/high flame. Add the ground turkey. Cook until browned, about 10 minutes, using a spoon to break the turkey apart as it cooks. Remove the turkey and set on a plate off to the side.
Reduce the heat to medium/low and add the vegetables. Saute vegetables for about 10 minutes, until tender.
Once the jalapeños have cooled, peel the skins off. Chop off the stems and use the side of your knife to scrape out the seeds. If you like things spicy, keep the seeds in. Roughly chop the jalapeños and then add to the pot along with the garlic. Stir for a minute to combine.
Add stock, tomatoes, and seasonings. Increase the heat to medium/high. Cover with lid and simmer for an hour until reduced.
Serve with cheese, sour cream, avocado, fresh chopped cilantro or whatever toppings you desire.