Southwestern Turkey Chili for Two

By davidv

Many recipes are written for four to six servings. This is a quick and easy southwestern chili recipe that yields two hearty servings – perfect for a cold winter night! This recipe works well for the Temptations 2 qt oval baker but you can double the recipe and use it in any 4qt casserole dish.

To be prepared in K18864 - Temp-tations Fall Harvest 2 qt oval covered baker w/Muffin Pan

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 cup chicken stock
• 1/2 pound of ground turkey breast
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup green bell pepper, diced
• 1 (14.5 ounce) can diced tomatoes
• 1 cup red bell pepper, diced
• 1 (4 ounce) can fire-roasted diced green chiles
• 1 cup yellow onion, diced
• kosher salt
• 2 cloves garlic, minced
• coarsely ground black pepper
• 1/4 teaspoon ground cumin
• 1 tablespoon chili powder

Details

Servings 2
Adapted from qvc.com

Preparation

Step 1

In a large sauce pan, heat the olive oil over medium heat. Add the ground turkey and cook 4-5 minutes, breaking it up as it browns. Add the peppers, onion, and garlic, and cook, stirring occasionally, for about 5 minutes. Once the vegetables are tender, stir in the chili powder and ground cumin, cooking for an additional minute. Deglaze the pan with the chicken stock, stirring well and scraping any browned bits from the bottom of the pan. Add the black beans and the tomatoes. Season to taste with salt and pepper. Bring to a boil, then reduce heat and simmer for an additional 10 minutes. Serve with grilled cheese, or top with tortilla strips and shredded cheddar cheese.