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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Growing up in a Pennsylvania Dutch area, I was surrounded by excellent cooks and wonderful foods. I enjoy experimenting with new recipes, like this change-of-pace chili. Ingredients:
1/2 cup chopped onion |
3 garlic cloves, minced |
2 tablespoons vegetable oil |
2-1/2 teaspoons ground cumin |
1/2 pound ground turkey |
1 pound uncooked boneless skinless turkey breast, cubed |
3 cups chicken broth |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 tablespoon minced jalapeno pepper |
1/2 teaspoon dried marjoram |
1/4 teaspoon dried savory |
2 teaspoons cornstarch |
1 tablespoon water |
shredded monterey jack cheese, optional |
Directions:
1. In a 2-qt. saucepan, saute onion and garlic in oil for 5 minutes or until tender. Stir in cumin; cook for 5 minutes. Add turkey; cook over medium heat until no longer pink. Add broth, beans, jalapeno, marjoram and savory; bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally.
2. Uncover; cook 15 minutes more. Dissolve cornstarch in water; stir into chili. Bring to a boil; cook and stir for 2 minutes. Serve topped with cheese if desired. Yield: 6 servings.
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