Easy to make if you are staying at a place that has a small kitchenette-I usually pack my own spices and put in Ziploc bags so I don’t have to buy when I’m away. Plus you only need 1 pan to make the chili.
Turkey Chili
Author: Debra Ponzek
Recipe type: Entree
Serves: 6-8
Ingredients
- 3 tablespoons olive oil
- 1 pound ground turkey, preferably dark meat
- 1 medium onion, cut into small dice
- 2 garlic cloves, minced
- 3 ⁄4 teaspoon chili powder
- 1 teaspoon ground cumin
- 1⁄4 teaspoon cayenne pepper
- Kosher salt and freshly
- ground black pepper
- 1 (28-ounce) can crushed tomatoes
- 2 (15-ounce) cans kidney beans
- GARNISH
- 1⁄2 cup sour cream
- 1⁄2 red onion, finely diced
- 1 cup grated Cheddar cheese
- (about 3 ounces)
Instructions
- Heat 1 tablespoon of the oil over medium-high heat in a large
- Sauté pan until shimmering.
- Cook the ground turkey, stirring it with a wooden spoon to break it up, until cooked through.
- Tip the turkey and any oil into a colander and let it drain.
- Add the remaining 2 tablespoons of oil to the pan.
- When hot, cook the onion, garlic, chili powder, cumin, cayenne, and
- teaspoon of salt, stirring occasionally, for 4 to 5 minutes or
- until the onions are softened and lightly colored.
- Season to taste with pepper.
- Add the tomatoes, 2 cups water, and turkey and cook over medium-low heat for about 20 minutes, stirring occasionally.
- Add the beans and cook for 10 minutes longer.
- Season with salt and pepper to taste.
- Cook until the chili is heated through and the flavors are balanced.
- Add more chili powder If needed, according to your personal taste.
- Serve garnished with sour cream, chopped onion, and grated cheese.
College Tour of Sun Devil Country: Tempe, Arizona