TURKEY VEGETABLE CHILI

 

  • Cooking Time: 2 hours
  • Servings:
  • Preparation Time: 15 min.

Ingredients

  • 2 Tbls olive oil
  • 1 lb. ground turkey
  • 1 large yellow onion, diced
  • 1 large zucchini diced
  • 2 carrots, peeled and diced
  • 2 Tbls. ancho chili powder
  • 2 tsp. cumin
  • 1 tsp. cayenne pepper
  • 1 tsp. cinnamon
  • 1/2 tsp. red pepper flakes
  • 1 Tbls. salt
  • 1 tsp. fresh ground black pepper
  • 1 bay leaf
  • 2 cloves, minced garlic
  • 1 12 oz. bottle dark beer
  • 2 Tbls. tomato paste
  • 2 28 oz. cans crushed tomatoes
  • 3 15 oz. cans red kidney beans
  • Shredded cheddar, cilantro, and/or sour cream for garnish

Directions

  • In a dutch oven or large pot, heat oil over medium high heat.
  • Add turkey and cook until browned, drain, pour into another bowl and set aside. Add onions to pot and cook over medium high heat for 5 minutes.
  • Add carrots, zucchini and garlic and cook for 5 minutes.
  • Add turkey back to the pot and add chili powder, cumin, cayenne, cinnamon, pepper flakes, salt and pepper.
  • Toss to coat and cook for 5 minutes more.
  • Pour in beer and cook until foam subsides.
  • Stir in tomato paste and crushed tomatoes and cook uncovered until it comes to a boil.
  • Reduce heat to simmer, add beans and cook for 1 1/2 hours.
  • Serve topped with garnishes and a slice of cornbread.

Notes

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