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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 16 |
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A friend of mine at work made a vegetarian chili which I just loved. I used part of her recipe but then kicked it up a notch and added some heat. I also love the rich tomato flavor you get from the stewed tomatoes, tomato sauce and tomato paste. Ingredients:
1 (15 ounce) can garbanzo beans |
1 (15 ounce) can pinto beans |
1 (15 ounce) can black beans |
1 (15 ounce) can kidney beans |
2 (15 ounce) cans chili beans |
1 lb ground turkey |
3/4 lb cubed turkey (use chicken breast if turkey is not available) or 3/4 lb chopped up turkey breast (use chicken breast if turkey is not available) |
1 (14 1/2 ounce) can chicken stock |
3 tablespoons chili powder |
1 jalapeno, chopped |
1 serrano pepper, chopped |
1 habanero, chopped |
1 (28 ounce) can stewed tomatoes |
1 (15 ounce) can tomato sauce |
1 (6 ounce) can tomato paste |
2 medium tomatoes, diced |
1 medium sized brown onion, diced |
2 garlic cloves, diced |
1 tablespoon olive oil |
1/2 bunch cilantro, chopped |
salt, to taste if necessary |
Directions:
1. Add oil to large pot and sauté onion and garlic on medium-low.
2. Once translucent add ground turkey, cured turkey or breast meat and 1 tbsp of chili powder. Sauté until ground turkey is almost fully cooked.
3. Add chicken stock, beans (can be drained or straight out of the can), chilies and another tbsp of chili seasoning and cook for 15 minutes on medium high.
4. Add stewed tomatoes, tomato paste, tomato sauce, diced tomatoes and last of chili seasoning.
5. Bring to slow boil and then simmer uncovered on low for 45 minutes stirring occasionally.
6. Add cilantro, cook for additional 5 minutes and serve hot!
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