Sunday, May 17, 2009

Spicy Turkey Chili

Here's a delicious lowerfat chili recipe that I'd like to pass on. I use lean turkey meat instead of beef, and bulk up the flavors using ancho chili powder, a dash of cinnamon and roasted corn. If you aren't interested in using ground turkey, ground beef would be just as delicious.


1 large can diced tomatoes
1 large can crushed tomatoes
1 cup chicken or beef broth/stock
4 1/2 Tbs ancho chili powder
1 tsp smoked paprika
1 tsp cumin
1 1/2 Tbs Mexican oregano
1 tsp cinnamon
3 bay leaves
1 large vidalia onion
4 cloves of garlic
1 green pepper
1.25 pounds of 93% lean ground turkey
2 ears of corn
1 can of black beans
3 Tbs pickled jalapeno peppers (diced)

Tasty Garnishes

sour cream
cheddar cheese
raw onions

Serves 6

Start by dicing up onions, garlic and green peppers. Saute ingredients in a large stew pot alongside all of the spices and herbs for about 5 minutes, or until the veggies begin to soften. Add in the turkey, and break up the meat until it is cooked through and in small morsels. Season with salt and pepper. Add in both cans of tomatoes and the black beans (drained of course) and the broth. While mixture is simmering, roast corn in the oven using your broiler until the kernels are golden brown in color. This should take 5-10 minutes. Once cool, slice the kernels from the cob and add into the chili along with the diced jalapeno peppers. Let cook for at least 30 minutes (or all day if you have time) check seasonings and serve with your favorite garnish. We love corn bread with this too!