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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I was in the mood for Chili but I couldn't find a good recipe that I liked. So I took some ideas and created this. =) OF course you can use half a jalepeno, or a chili, or use no pepper for a mild chili- but the jalepeno gives it a nice kick! Add more or less seasonings depending on taste 9 I can't really remember the exact measurements) Ingredients:
1 lb lean ground turkey breast |
2 garlic cloves (minced) |
1/2 of a yellow onion (chopped) |
1 whole jalapeno (slightly seeded and minced) |
4 plum tomatoes |
1 (14 ounce) can reduced-sodium fat-free chicken broth |
2 tablespoons red pepper paste |
2 whole dried bay leaves |
1 tablespoon cumin |
1/2 teaspoon cinnamon |
1/2 tablespoon chili |
1 teaspoon salt |
pepper |
1 tablespoon canola oil, for sauteing |
Directions:
1. Brown The meat in a large skillet ( drain if desired- The fat gives it a better flavor).
2. Once cooked through, add the onions, tomatoes, garlic, and a tablespoon of canola oil.
3. Saute Until the Onions are slightly browned or colored by the tomatoes.
4. Add the seasonings ( EXCEPT the bay leaves).
5. Cook two minutes ensuring that everything is coated by the seasonings.
6. In a large sauce or soup pot, pour the can of chicken broth inches.
7. carefully remove the Browned meat mixture and gently pour into the canned broth.
8. Set On Medium- High heat.
9. Stir in the Jalepeno and Bay leaves and the two Tablespoons of Red Pepper Paste.
10. Cover and let boil five to ten minutes.
11. Turn down heat and cook for about 30 minutes ( depending on your stove, cooking times may vary).
12. Side Note: While cooking taste the chili and add more seasonings if desired.
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