15 ingredients
28 oz Turkey ground 93% lean 7% fat raw
1 medium (2-1/2" dia) Onions raw
1 medium (approx 2-3/4" long, 2-1/2" dia) Peppers sweet red raw
1 tsp Cumin seed ground or whole
1/2 tsp Chili chipotle powder
1/2 tsp Chili flakes or crushed red pepper spice
1 can (29 oz) (401 x 411) Tomato puree
16 oz Tomatoes diced canned no salt added
2 can drained solids Kidney beans canned
12 steps
- Brown the turkey in a large soup kettle or pot. Once the turkey is cooked, set it aside on paper towels on a plate.
- Dice onion and saute in 3 Tbsp of oil, using the same pot you used for cooking the turkey.
- Saute for about 5 minutes on medium heat, stirring often.
- Dice red bell pepper, then add to pot and cook for 3 minutes.
- Mince garlic then add to pot and cook for 1 minute.
- Add all spices to pot, mix, and cook until spices begin to stick to the bottom of the pot.
- Quickly add 3 cups of water.
- Add tomato puree, diced tomatoes (include the juice), kidney beans (drained and rinsed) and salt.
- Finally, add the cooked turkey back into the mixture.
- Mix well and bring pot to a boil.
- Once the chili begins to boil, reduce the heat to low and cover and simmer for at least 1 hour, making sure to stir the chili every 20 minutes. You can cook on low for up to 3 hours but it is ready after 1 hour.
- Serve warm.
Tip:
This recipe freezes well for later use!