Blue Ribbon Turkey Chili

AuthorKim Robinson
RatingDifficultyIntermediate

Careful, this stuff is hot! Using some fresh and some canned ingredients, this chili is a snap to throw together and will keep you craving it for days. Chunky zucchini, fresh green onion, yogurt, and - what the heck - shredded Cheddar cheese, are sure to make this your favorite chili recipe. If you like beans in your chili, garbanzos right out of the can are great in this.

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Yields1 Serving
Prep Time10 minsCook Time45 minsTotal Time1 hr

 3 tbsp Vegetable oil
 1 ½ lbs Ground turkey
 1 oz Taco seasoning mix
 1 tsp Cinnamon
 1 tsp Ground coriander
 1 tsp Dried oregano
 1 ½ tsp Chili pepper flakes
 2 tbsp Tomato paste
 1 cup Chicken broth
 1 cup Salsa
 1 cup Canned tomatoes or diced tomatoes in puree
 1 cup Chopped green chile peppers
 3 Medium diced zucchini
 1 Bunch green onions
 1 cup Sour Cream
 1 cup Shredded cheddar cheese
Ingredients

1

Directions:
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 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 chicken 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.
5. Ladle chili into serving bowls. Top with plain yogurt, green onion, and a little grated cheddar cheese, and serve. Servings: 6

Ingredients

 3 tbsp Vegetable oil
 1 ½ lbs Ground turkey
 1 oz Taco seasoning mix
 1 tsp Cinnamon
 1 tsp Ground coriander
 1 tsp Dried oregano
 1 ½ tsp Chili pepper flakes
 2 tbsp Tomato paste
 1 cup Chicken broth
 1 cup Salsa
 1 cup Canned tomatoes or diced tomatoes in puree
 1 cup Chopped green chile peppers
 3 Medium diced zucchini
 1 Bunch green onions
 1 cup Sour Cream
 1 cup Shredded cheddar cheese
Ingredients

Directions

1

Directions:
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 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 chicken 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.
5. Ladle chili into serving bowls. Top with plain yogurt, green onion, and a little grated cheddar cheese, and serve. Servings: 6

Blue Ribbon Turkey Chili

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