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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This recipe started out life as vegetarian chili, hence the non-traditional ingredients. The hominy and mushrooms were originally meant to replace the meat and they give this chili a wonderful texture. The recipe as written is medium spicy. Feel free to spice it up or down. Ingredients:
1 1/4 lbs ground turkey (i use ground turkey breast) |
1 (15 ounce) can kidney beans, drained |
1 (15 ounce) can hominy, drained |
1 (15 ounce) can black beans, drained |
1 medium onion, chopped |
3 garlic cloves, minced |
1 green bell pepper, chopped |
1 jalapeno pepper, chopped |
2 stalks celery, chopped |
1 1/2 cups cremini mushrooms, fresh chopped |
1/2 cup italian parsley, chopped |
1 (4 ounce) can green chili peppers, chopped |
2 (14 ounce) cans stewed tomatoes |
1 (3 ounce) can tomato paste |
1 tablespoon chili powder |
1 tablespoon ground cumin |
1 tablespoon molasses |
1 tablespoon paprika |
1 tablespoon dried oregano |
1 tablespoon unsweetened cocoa powder (weird, but important!) |
1 teaspoon salt |
1 teaspoon ground black pepper |
1/2 cup wine (i use red) |
1 1/2 tablespoons soy sauce |
1 1/2 tablespoons worcestershire sauce |
1 tablespoon sesame oil |
Directions:
1. Heat oil, and saute the onions, garlic, bell pepper, jalapeno pepper, celery,and carrots in a Dutch oven.
2. Saute' until onions begin to soften, then add turkey and saute' until the turkey looses it's pink color, about 10 minutes.
3. Add green chilis, parsley, tomatoes, tomato paste, beans, and hominy and mix well. Stir in spices, molasses, cocoa powder, wine, soy sauce, Worcestershire sauce and sesame oil.
4. Cover and simmer. Stir occasionally. Cook for 1 hour.
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