TURKEY CHILI TEX-MEX STYLE
Ready In: 1 hr 45 mins
Serves: 6
Ingredients
- 2 tablespoons olive oil
- 1 1⁄2 cups red onions, chopped
- 1 cup celery, chopped
- 1 cup red pepper, chopped
- 3⁄4 cup poblano pepper, seeded, ribs removed and chopped
- 1⁄4 cup jalapeno pepper, seeded, ribs removed and chopped
- 3 garlic cloves, pressed
- 1 1⁄2 tablespoons dried chipotle powder
- 1 tablespoon ground cumin
- 1⁄2 tablespoon dried oregano
- 1⁄2 tablespoon smoked paprika
- 2 (15 ounce) cans fire roasted diced tomatoes
- 1 (15 ounce) can corn kernels
- 1 (4 ounce) can diced green chilies
- 1 (15 ounce) can red beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 3 1⁄2 cups cooked turkey, cubed
- 1 cup low sodium chicken broth
- 1⁄2 teaspoon sea salt, to taste
- 1⁄2 teaspoon black pepper, to taste
- 1 tablespoon raw sugar (to taste)
Directions
- In a large casserole over medium heat, add oil and when hot, add onions; sauté for 2 minutes. Add celery and cook for 2 minutes. Add red, poblano and jalapeno peppers; sauté until soft, about 4-5 minutes.
- Add pressed garlic, chipotle chili powder, ground cumin, dried oregano and smoked paprika. Stir the ingredients constantly for 1 ½ minutes. Add fire roasted diced tomatoes and stir in the vegetable mixture. Add corn kernels with its juice, green diced chilies, red & black beans, cooked turkey, chicken broth and season with sea salt and freshly ground black pepper. Increase the heat to medium-high and bring mixture to a simmer. Reduce heat back to medium, cover leaving the lid slightly ajar and cook for 20 minutes.
- Later, give a good stir; taste and adjust if necessary. Partially cover again and cook for another 20 minutes.
- When time is up, stir once again and let simmer for 30 minutes, uncovered, or until the chili reaches the desired consistency.
- Spoon in to warm bowls, add a dollop of sour cream, sprinkle on some cheese and garnish with green onions and chopped cilantro. Makes 6 servings.
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