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.
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.