Monday, December 27, 2010

Terrific Turkey (or Chicken) Chili

I know. I've posted a LOT of chili recipes. Don't worry. I'm sure I'll post more. Seriously, I love a good chili recipe, and now that I'm obsessed with Penzey's spices, I am constantly buying new spices, and finding chili recipes where I can use them. So, this past week I paid 2 visits to Penzey's, and left with their Taco Seasoning, Chili Con Carne seasoning, and Coriander. Then, I found this chili recipe on allrecipes, and since it boasted so many excellent reviews, I decided it must be worth a go. I absolutely loved this one. It has terrific flavor, it was super easy to make, and it was really hearty and healthy. I made a lot of modifications, but it was nothing major. This will definitely go into my arsenal of chili recipes. I hadn't made Mexican food in a while, and this was so good, I am now on an official chili kick. Mmmmmmm.

Make this. It's some darn good chili. 4.5 Bowls. At least.

Terrific Turkey Chili

Serves 6, and takes about an hour.


* 3 tablespoons vegetable oil, divided
* 1 1/2 pounds ground turkey (I used ground chicken - only a pound)
* 1 (1 ounce) package taco seasoning mix (I just measured my own)
* 1 teaspoon ground coriander
* 1 teaspoon dried oregano
* 1 teaspoon chili pepper flakes
* 2 tablespoons tomato paste
* 1 (14.5 ounce) can beef broth (I used chicken)
* 1 (7 ounce) can salsa
* 1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
* 1 (7 ounce) can chopped green chile peppers
* 1 medium onion, finely chopped
* 1 green bell pepper, diced
* 3 medium zucchini, halved lengthwise and sliced (I skipped this)
* 1 bunch green onions, chopped
* 1 cup sour cream (skipped!)
* 1 cup shredded Cheddar cheese (skipped!)
* Can of chickpeas (I added this, since I didn't have enough ground meat, or zucchini)

1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
2. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
3. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
4. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
5. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

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