You would think that after the holiday, I would be sick of turkey, right? Well, truth be told, I bought some kosher ground turkey for the Sous Pug with the intent of making him some vet approved turkey meatballs. However, the night before Thanksgiving, the lil’ guy had a pancreatitis flare-up that cursed him through the weekend and I didn’t want that ground turkey to go to waste. So, I decided that turkey chili was on the menu. Since I’m in the midst of pantry cleanout 2011 in preparation for the 2012 winter blizzard season, I saw this as an opportunity to use up some of the pantry staples.
This recipe was adapted from one of my 2011 fave releases, Betty Crocker Cookbook. It was super simple to prepare, full of flavor and is a tried and true for year ‘round. You can also adapt this with ground chicken, beef or leftover cooked chicken or turkey. If it’s pre-cooked chicken or turkey – just add them about 10 minutes before the chili is ready to serve.
What’s your favorite chili recipe?
- 2 tablespoons of olive oil, divided
- 1 lb. of ground turkey
- 1 large onion, chopped
- 2 cloves of garlic, chopped
- 3 cups of turkey (or chicken) stock
- 1 can of whole kernel sweet corn, drained and rinsed
- 1 can of great northern beans, drained and rinsed
- 1 can of butter beans, drained and rinsed
- 2 tablespoons of lime juice
- 1 teaspoon of ground cumin
- 1 teaspoon dried oregano (preferably Mexican)
- 1/4 teaspoon of red pepper flakes
- 1/4 teaspoon salt
- In a dutch oven, heat the oil over medium heat.
- Brown the turkey and set aside.
- Add another tablespoon of olive oil; add the chopped onion and garlic. Cook for 4 to 6 minutes until onion is tender. Return the browned turkey to the pan.
- Add the cumin, oregano and red pepper flakes and allow to toast for a minute.
- Add some of the turkey stock to deglaze the pan, scraping up any brown bits with a wooden spoon. Add the corn, beans, lime juice and the remaining stock.
- Heat to boiling, reduce heat and simmer for 30 minutes.
- Serve with garnishes of your choice (cheese, sour cream, cilantro – whatever your palate desires).
Adapted from the Betty Crocker Cookbook
Gather the Ingredients
Brown the ground turkey
Key is to bloom the spices – toast them with the meat to bring out the flavor
Garnish with some sour cream, cheese or other fixes that you like and voila! Dinner is served.
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