turkey chili

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category: [soup]

special notes: use slightly less liquid.


Makes 6 to 8 servings

     1 medium onion, chopped
     1 tablespoon vegetable oil
     2 garlic cloves, chopped
     1 pound ground turkey
     2 tablespoons chili powder
     2 teaspoons ground cumin
     3 tablespoons tomato paste
     1 (28-oz.) can diced tomatoes
     1 (16-oz.) can red kidney beans, rinsed and drained
     1 cup chicken broth
     1 cup beer*
     1 teaspoon salt
     1/2 teaspoon pepper
     1/4 cup chopped fresh cilantro
     Garnish: sour cream


  1. Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 5 minutes or until tender; add garlic, and sauté 1 minute.

  2. Add turkey, chili powder, and cumin, and cook, stirring often, 8 minutes or until meat crumbles and is no longer pink. Stir in tomato paste, and cook 2 minutes. Add tomatoes and next 5 ingredients. Bring mixture to a boil; cover, reduce heat to low, and simmer, stirring occasionally, 30 minutes. Stir in cilantro. Garnish, if desired.

(*) Chicken broth may be substituted.

source: Southern Living, OCTOBER 2008