Smokin' Irish-Mex Turkey Chili

By Tonkcats on October 31, 1999

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Ingredients

    1. 1 lb turkey, chopped
    2. 2 tablespoons cooking oil
    3. 2 red potatoes, diced
    4. 1 red bell pepper, chopped
    5. 1 red onion, chopped (about 1 cup)
    6. 3 cloves garlic, minced
    7. 2 (15 ounce) cans black beans, drained
    8. 1 cup fresh tomato, chopped
    9. 1 (28 ounce) cans tomatoes, crushed, pureed
    10. 1 fresh green chilies, with skin removed, seeded and chopped or 1 (4-ounce) can or 1 (4 ounce) cans green chilies, diced
    11. 1 jalapeno pepper, seeded and minced
    12. 2 tablespoons chili powder
    13. 1 teaspoon cayenne pepper
    14. 1 teaspoon cumin, ground
    15. 1/2 teaspoon oregano
    16. 1 bay leaf
    17. 2 teaspoons honey or 2 teaspoons brown sugar

Directions

  1. Garnish: shredded cheese and chopped onion Heat 1 Tbsp.
  2. oil in 4-quart pan over medium-high heat. Add chopped Turkey and saute about 4 minutes until light brown.
  3. Drain and set aside. Heat remaining 1 tbsp.
  4. oil in 4-quart pan and saute potatoes for 4 minutes.
  5. Stir frequently to prevent sticking.
  6. Add red bell pepper, onions, and garlic. Saute 2 minutes, stirring frequently to prevent sticking.
  7. S tir in turkey, beans, fresh tomatoes, canned tomatoes in puree, fresh or canned green chili, jalapeno pepper, chili powder, cumin, oregano, cayenne pepper, bay leaf, and honey or brown sugar.
  8. Bring to a boil, reduce heat and simmer for 1 hour, stirring occasionally.
  9. Top with shredded cheese and chopped onion, if desired.
  10. (Note: To remove the skin from the fresh green chili, place under broiler until the skin bubbles. Turn over and broil the other side. Cool in a damp towel. Then carefully peel off the skin.)