Turkey Chili

Football and chili are synonymous in my house, so this past Sunday while watching our own Seattle Seahawks, I decided to make a pot. The nice thing about this chili is that it  takes  little time to prepare, and there aren’t a ton of ingredients needed, most of them are typically found in a well stocked pantry. You can spice up the chili to your liking as the recipe below is not spicy, but a little on the sweeter side.

Along with being quick and easy, it’s a relatively cheap meal to make, and it also makes for great leftovers. To make a complete meal, serve with corn bread and a salad.

Turkey Chili

1 lb. ground turkey
1 small white onion, chopped
3 garlic cloves, minced
1/2  and chopped cup seeded poblano pepper
1 jalapeno, seeded and minced
2 1/2 tablespoons chili powder
2 tablespoons tomato paste
1 tablespoon dried oregano
2 teaspoons ground cumin
1/4 teaspoon salt
1/2 teaspoon black pepper
1 15 oz can kidney beans, rinsed and drained
1 14.5-ounce can fire roasted diced tomatoes, undrained
1 14-ounce can chicken broth
3/4 cup cilantro
Sour cream (for garnish)
Cheese (for garnish)

1. Heat a large saucepan over medium heat
2. Add first 5 ingredients; saute for 6 minutes or until turkey is done, stirring frequently to crumble
3. Stir in chili powder and next 8 ingredients (through broth) bring to a boil
4. Reduce heat, and simmer 15-20 minutes
5. Stir in cilantro
6. Garnish with sour cream and cheese


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