Tex-Mex Turkey Chili

By á-4483

Delicious served over rice, topped with shredded cheddar cheese and a dollop of sour cream.

Ingredients

• 1 Tablespoon Vegetable Oil
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 1 Package (approx 1 lb) ground Turkey
• 1 Tablespoon Chili powder
• 1 Tablespoon ground Cumin
• 3/4 Teaspoon Salt
• 2 cans (14 1/2 oz each) salsa style or regular stewed tomatoes (I use Diced) undrained
• 1 can (16 oz) Kidney or Pinto Beans, drained
• 1 Green Bell Pepper, diced (I omit this)
• 3/4 Cup Picante Sauce or Salsa (I use Salsa if I have an open jar - otherwise I use an 8 oz can of tomato sauce and I add some diced Jalepenos & some of the juice from the jar)

Details

Servings 6
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Heat oil in a large saucepan over medium heat.
Add onion & garlic. Cook 5 minutes, stirring occasionally.
Crumble turkey into saucepan; sprinkle with chili powder, cumin & salt. Cook 5-10 minutes to brown the meat, stirring occasionally.
Add tomatoes, beans, bell pepper & picante sauce or salsa. Bring to a boil over high heat.
Reduce heat; simmer uncovered 20-30 minutes, stirring occasionally. Keep in mind, the longer it simmers the less juice there will be.
Ladle into bowls, top as desired.

Optional:
Serve over rice; top with cheddar cheese and sour cream.

Yum!