turkey chili
category: [soup]
special notes: use slightly less liquid.
Yield
Makes 6 to 8 servings
Ingredients
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
Ingredients
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
Preparation
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.
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