Kick-ass Turkey N Corn Chili |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A hearty recipe great for cold nights, football games, etc. You can adjust how spicy you like it, and add or subtract any veggies you like/dislike. Ingredients:
1 tablespoon olive oil |
1 cup chopped sweet onions |
1 tablespoon minced garlic |
1/4 cup chopped yellow bell peppers |
1 pound ground turkey |
1 ear of corn, cut off the cob |
1 basket sliced mushrooms, roughly chopped |
1 bay leaf |
1 (28-ounce) can crushed organic tomatoes, undrained |
1 (16-ounce) can red kidney beans, drained and rinsed |
1 jalapeno pepper, seeded and chopped fine (wear gloves) |
1 1/2 to 2 tablespoons (a palm full) chili powder |
1 1/2 to 2 tablespoons (a palm full) ground cumin |
1 tablespoon sugar |
2 cups low-sodium chicken stock |
1/2 teaspoon garlic powder |
1 teaspoon hot sauce (recommended: tabasco) |
11/2 teaspoons sea salt |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
Directions:
1. Heat a deep pot over medium high heat. Work close to the stove for your chopping.
2. Add oil to your pot, 1 turn of the pan, and add vegetables as you chop them.
3. Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick.
4. Stir in diced turkey meat and season with the herbs, spices and cayenne sauce. Season with a little salt, to taste.
5. Add corn, tomatoes, and broth.
6. Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer for 10-20 minutes.
7. Garnish chili with chopped scallions, tomatoes, cheese, sour cream or other topping of your choice.
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