Spicy Turkey And Eggplant Chili Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Eggplant | 1 Medium, chopped | |
| Onion | 1 Large, chopped | |
| Chili powder | 1 Tablespoon | |
| Cayenne pepper | 3/4 Teaspoon | |
| Ground turkey | 1 pound | |
| Black beans | 16 Ounce, drained, rinsed | |
| Red kidney beans | 16 Ounce, drained, rinsed | |
| Tomato sauce | 1 8 Ounce | |
| Celery stalks | 2 , chopped | |
| Green bell pepper | 1 To taste, chopped | |
| Garlic | 3 Clove (5gm), chopped | |
| Ground cumin | 1 Teaspoon |
Directions
Heat oil in heavy large skillet over medium heat.
Add eggplant, onion, chili powder and cayenne pepper and cook until vegetables are tender, stirring frequently, about 7 minutes.
Add turkey and cook until no longer pink, breaking up with back of spoon, about 5 minutes.
Add all beans, tomato sauce, celery, bell pepper, garlic and cumin.
Bring to simmer.
Cover and simmer 30 minutes, stirring frequently. (Chili can be prepared 1 day ahead. Cover and refrigerate. Before serving, rewarm over medium heat, stirring frequently.)
Ladle chili into bowls and serve.
Add eggplant, onion, chili powder and cayenne pepper and cook until vegetables are tender, stirring frequently, about 7 minutes.
Add turkey and cook until no longer pink, breaking up with back of spoon, about 5 minutes.
Add all beans, tomato sauce, celery, bell pepper, garlic and cumin.
Bring to simmer.
Cover and simmer 30 minutes, stirring frequently. (Chili can be prepared 1 day ahead. Cover and refrigerate. Before serving, rewarm over medium heat, stirring frequently.)
Ladle chili into bowls and serve.
Chef
