Thibodeaux’s Turkey Chili

By davethibodeaux

Ingredients

• 1 . 2 tablespoons olive oil
• 2 . 1 onion, chopped
• 3 . 2 cloves garlic, minced
• 4 . 11/4 pound Ground Turkey
• 5 . 4 teaspoons chili powder
• 6 . 1 tablespoon ground cumin
• 7 . 2 teaspoons dried oregano
• 8 . 1 teaspoon salt
• 9 . 2 jalapeño peppers, seeds and ribs removed, chopped
• 10 . 28 Ounce canned crushed tomatoes with their juice
• 11 . 2 1/2 cups chicken broth or homemade stock
• 12 . 2 - 15-Ounce cans drained and rinsed pinto beans
• 13 . 1/2 teaspoon fresh-ground black pepper
• 14 . 1/3 cup chopped cilantro (optional)

Preparation

Step 1

1. In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes.
2. Increase the heat to moderate and stir in the Ground Turkey. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapeños, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.
3. Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with the cilantro.