Turkey Chili

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Fall and winter are full of evenings perfect for settling into the family room to watch a favorite TV show (Modern Family anyone?), movie, basketball or football game or just the flames flickering in the fireplace.  Here is one of my best recipes for such a night.  I try to make it the day before we’ll eat it, because like most soups, chilies and stews, it tastes twice as good the next day.  It pairs nicely with a basket of the cheese muffins I posted a couple of days ago.

Turkey Chili

2 tablespoons olive oil
1 large onion, finely chopped
1 green pepper, finely chopped
4 cloves garlic, minced
1 pound ground turkey
2 tablespoons chili powder
1 teaspoon ground cumin
28 ounce can chopped tomatoes
28 ounce can tomato puree
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

For serving:
Cheddar cheese
Red onion
Fresh cilantro
Sour cream

In a Dutch oven, heat the olive oil over medium heat and add the onion, green pepper and garlic.  Cook the vegetables until they are very soft.  Add the turkey and cook, stirring and breaking up the meat until it is no longer pink.  Add the chili powder and ground cumin and cook for 2-3 minutes until the spices are thoroughly incorporated.  Add the tomatoes, tomato puree and salt and pepper.  Bring the mixture to a simmer and cook for 30 to 45 minutes.  Taste and season with additional salt and pepper, if needed.

Serve with bowls of grated cheddar cheese, chopped red onion, chopped fresh cilantro and sour cream for garnish.

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3 Responses to Turkey Chili

  1. Sally says:

    This one is on tap for the lake this weekend; sounds perfect!
    Wish you were going to be there with us!

  2. Susan says:

    I wish we were going to be there too–it sure would be fun to share a fall day and a bowl of chili at that beautiful spot…

  3. barbara says:

    Try something new! Check out Gourmandia for more recipes that will totally blow your taste buds!

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