Turkey Chili (CS)

By hmp13

Ingredients

• 1 1/2 tablespoons olive oil
• 1 medium Spanish onion, diced
• 2 medium carrots, diced
• 3 stalks celery, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 1 pound ground turkey
• 1 1/2 tablespoons chili powder
• 1/2 tablespoon garlic powder
• 1/2 tablespoon dried oregano
• 1/2 tablespoon cumin
• 1/2 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• 2 bay leaves
• 2 shakes Tabasco sauce
• 1 tablespoon tomato paste
• 1/2 tablespoon chipotle peppers
• 3 cups crushed tomatoes
• 2 cups chicken stock
• 2 cups cooked kidney beans in liquid
• 1 1/4 tablespoon salt
• 1/4 tablespoon pepper

Details

Servings 10

Preparation

Step 1

In a large stockpot over medium high heat, warm the olive oil and cook the vegetables and garlic in the oil until tender. Don’t be afraid to caramelize the vegetables a little bit. Add the turkey to the mixture, breaking up the ground meat with a spoon until the turkey is cooked and colors slightly.

Add the herbs and spices, Tabasco and tomato paste to the mixture and stir until combined. Stir the pepper in adobo sauce into the crushed tomatoes and add both to the pot. Pour in the chicken stock, bring to a boil, and simmer for 15 minutes.

Add the kidney beans and their liquid to the stew and cook for 5 minutes or until the beans are warmed through. (if you want a less soupy chili, just cook it down until it’s reached your desired consistency.) Season with salt and pepper. Remove bay leaves and serve warm with your choice of garnishes.