Ingredients: |
Ingredients: 1.5 lb. ground turkey 1 lb. plum tomatoes, peeled and chopped 1 sweet green pepper, chopped 1 sweet red pepper, chopped 1 onion, peeled and chopped 2 garlic cloves, peeled and minced black pepper, to taste (tip of a teaspoon) salt, to taste (tip of a teaspoon) coriander, to taste (tip of a teaspoon) cayenne pepper, to taste (tip of a teaspoon) paprika, to taste (tip of a teaspoon) ginger, to taste (tip of a teaspoon) cumin, to taste (tip of a teaspoon) oil; extra virgin olive oil 1.5 cup of dried black beans, cooked **Serve with a side of rice, sour cream, shredded Mexican blend cheese, and cilantro.
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Directions: |
Directions:Start off by sautéing the onion and garlic with a bit of olive oil in a deep skillet until slightly browned, about 2 minutes over a medium flame. Raise the heat to medium/high and add the ground turkey and mix until the turkey turns from pink to light gray/brown, about 8-10 minutes. The turkey will release water and in order to evaporate the water after about 2 minutes, raise the heat to high and mix until you see that only oil is left in the skillet. Then reduce back to medium/high.
Next, mix in the red and green peppers and sauté for about 5 minutes. Mix in all of the spices and add the tomatoes and reduce the heat to medium to allow the mix to boil slowly for about 15-20 minutes. Lastly, add in the beans and mix until incorporated into the chili. Let cook for 10 minutes. Serve while still hot!
I served the turkey chili with shredded mexican blend on top so that it melts into the chili, a dollop of sour cream, and a side of rice. |