Turkey & Three-Bean Chili |
Tips: Refrigerate the chili for up to 2 days.
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Prep Time: 20 min
Cook Time: 35 min
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Comments: womansday.com february 2011 |
Yield:8
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INGREDIENTS: |
| 2 tsp |
olive oil |
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| 1 |
large onion, chopped |
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| 2 |
cubanelle or green bell peppers, chopped |
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| 2 |
garlic cloves, finely chopped |
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| 1 lb |
lean ground turkey |
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| 2 tbsp |
tomato paste |
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| 2 tbsp |
chili powder |
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| 2 tsp |
ground cumin |
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| 1/2 - 1 tsp |
ground chipotle pepper |
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Kosher salt |
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| 2 x 28 oz can |
diced tomatoes (preferably fire-roasted) |
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| 3 x 15 oz can |
beans (such as black, kidney, red or pinto), rinsed |
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low-fat sour cream, to serve |
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sliced scallions, to serve |
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chopped jalapenos, to serve |
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| DIRECTIONS: |
- Heat the oil in a large pot over medium heat. Saute the onion, peppers and garlic until tender, 4-6 minutes. Add the turkey and cook, breaking it up with a spoon, until no longer pink, 3-5 minutes.
- Add the tomato paste, chili powder, cumin, chipotle pepper and 1/2 tsp salt and cook, stirring for 1 minute. Add the tomatoes (with their juices), 1/2 cup water and the beans, and bring to a boil.
- Reduce heat and simmer until slightly thickened, 12-15 minutes. Serve with sour cream, scallions and jalapenos, if desired.
|
www.CookingWithRenaLee.com |
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