Prep 34 mins
Cook 29 mins
What makes this turkey chili different? The addition of vinegar and cinnamon. Not an overly spicy chili, particularly if you leave out the jalapenos, which is what I usually do out of sensitivity to my kids' tastebuds or when I'm bringing some to a friend. Feel free to adjust the degree of hotness to your taste. This is wonderful with sourdough bread and a side salad. If desired, you can top each serving with sour cream, onions, and cilantro. Prep time includes marinading the turkey for 30 minutes.
- 1 lb ground turkey
- 1⁄4 cup vinegar
- 2 teaspoons ground cinnamon
- 1⁄2 cup defatted chicken stock
- 1 medium yellow onion, chopped (about 2 cups)
- 4 medium garlic cloves, minced
- 4 jalapeno peppers, seeded and chopped (optional)
- 1 (19 ounce) can red kidney beans, drained and rinsed
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons chili powder (or to taste)
- 2 teaspoons ground cumin
- salt, to taste (optional)
- fresh ground black pepper, to taste
- Place vinegar, ground turkey, and cinnamon in a bowl. Allow to marinate about 30 minutes.
- In a large non-stick saucepan, cook onion about 5 minutes, or until transparent.
- Add turkey mixture and cook another 5 minutes.
- Add garlic and jalapeno peppers (if using) and cook 3-4 minutes.
- Add kidney beans, tomatoes, chili powder, and cumin, and simmer about 15 minutes.
- Add salt and pepper.
- Taste and adjust seasoning, adding more chili powder or cumin as needed.
This was very different and VERY GOOD for being so good for us! We couldn't even tell it was turkey meat. I used half the spices and it was still a little too spicy for me, perfect for hubby!