Terrific Turkey Chili
In continuing the Welcome to Fall celebration, I searched out the perfect chili recipe. And I really think I found it. Chili is another one of my favorite fall meals, and I love to try out new ones. This one is definitely a keeper! I modified it here and there to suit my tastes. I also left out the bell pepper as my husband’s allergic and added in the beans and corn. I used half a red onion and half white to add some bite. We like our chili with a bit of spice and flavor, so I used chipotle garlic salsa instead of regular. Perfect!
And don’t be scared of using the taco seasoning! I was a bit thrown off by it at first but dutifully went with it, and don’t regret it! It add such great taste and really works well with the meat. I think you could use any type of ground meat here as well and add in your favorite beans and veggies. Yum! I’m already looking forward to the leftovers.
Terrific Turkey Chili
Adapted from AllRecipes.com
3 tablespoons vegetable oil
1 1/2 pounds ground turkey
1 (1-ounce) package taco seasoning mix
1 teaspoon coriander
1 teaspoon dried oregano
1 teaspoon red pepper flakes
2 tablespoons tomato paste
1 teaspoon chili powder
1 14.5-ounce can beef broth
1 (7-ounce) can salsa
1 14.5-ounce can crushed tomatoes or coarsely chopped and packed in puree
1 (7-ounce) can chopped green chili peppers
1 medium onions, finely chopped
1 green bell peppers, diced
3 mediums zucchini, halved lengthwise and sliced
1 14.5-ounce can kidney beans
1 14.5-ounce can corn kernels
1 bunch green onions, chopped
1 cup sour cream
1 cup shredded cheddar cheese
1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili powder, red pepper flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
2. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
3. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
4. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed. Add beans and corn and stir. Can set on low heat and simmer lightly until ready to eat.
5. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.