Turkey Chili Recipe #197272
This is based on Chili con Carne recipe in "The New York Times Cookbook" by Craig Claiborne. I've subbed turkey for the beef and tweaked it a bit. You can add up to 2 cans of red or even black beans. You can use more cayenne if you like more heat. Only one big pot needed. This freezes well so try doubling it (in a big pot).
by Cookie16
2 hours | 20 min prep
SERVES 6 -8
- 3 tablespoons olive oil
- 1 large onion, minced
- 3 garlic cloves, minced
- 1 lb ground turkey
- 3 cups water
- 1 (28 ounce) can ground tomatoes
- 1 small green pepper, minced
- 1/2 teaspoon celery seed
- 1/8 teaspoon cayenne
- 1 1/2 teaspoons cumin
- 1 small bay leaf
- 2 tablespoons chili powder
- 1/4 teaspoon basil
- 1 1/2 teaspoons salt
- 1 (15 ounce) can red kidney beans
- Heat the olive oil in a large pot, add onion and garlic; saute until golden brown.
- Add the turkey and brown.
- Add the remaining ingredients, except the beans.
- Stir to mix and bring to boil.
- Reduce heat and simmer, covered until the sauce is as thick as desired.
- This could be an hour or so.
- Add the beans and heat through.
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5 stars