Spicy Turkey Chili Recipe
Spicy Turkey Chili is a mouth watering recipe. I am sure this tasty and irresistible dish will get you a lot of compliments!
Ingredients
12 ounces skinless turkey breast ground
2 tablespoons water
1 cup chopped white onion (about 1 medium onion)
1/4 cup peeled, chopped green bell pepper
1/4 cup peeled, chopped red bell pepper
1/2 tabbespoon minced garlic (about 2 cloved)
One 28-ounce can peeled Italian-style plum tomatoes, with their juice
2 tablespoons white wine vinegar
2 tabledpoons chopped fresh oregano
1/4 cup chopped fresh cilantro, plus additional for garnish
1 teaspoon hot chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/8 teaspoon salt
1 1/2 cups cooked white beans
6 tablespoons peeled, diced cucumber for garnish
Directions
Roll the ground turkey into meatballs, using about 2 tablespoons for each meatball.
Put the meatballs into a heavy nonstick frying pan over medium low heat.
Shake the pan periodically to ensure that the meatballs cook evenly.
Cook for about 5 minutes, just enough for the meatballs to brown lightly and form a slight crust, which will help them hold their shape.
Transfer the meatballs to a heavy kettle or Dutch oven.
Combine the water, onion, bell peppers, and garlic in the frying pan.
Cook for about 6 minutes over low heat, stirring frequently, until the onion is wilted and the pepper soft.
Add the cooked vegetables to the turkey.
Add the tomatoes and their juice to the kettle, crushing the tomatoes slightly with the side of a spoon.
Add all the remaining ingredients except the beans and cucumber; stir.
Cover partially and simmer for 20 minutes over medium low heat.
Stir in the beans and simmer, uncovered, for 10 minutes more.
Garnish each serving with a little chopped cilantro and a tablespoon of diced cucumber.
Put the meatballs into a heavy nonstick frying pan over medium low heat.
Shake the pan periodically to ensure that the meatballs cook evenly.
Cook for about 5 minutes, just enough for the meatballs to brown lightly and form a slight crust, which will help them hold their shape.
Transfer the meatballs to a heavy kettle or Dutch oven.
Combine the water, onion, bell peppers, and garlic in the frying pan.
Cook for about 6 minutes over low heat, stirring frequently, until the onion is wilted and the pepper soft.
Add the cooked vegetables to the turkey.
Add the tomatoes and their juice to the kettle, crushing the tomatoes slightly with the side of a spoon.
Add all the remaining ingredients except the beans and cucumber; stir.
Cover partially and simmer for 20 minutes over medium low heat.
Stir in the beans and simmer, uncovered, for 10 minutes more.
Garnish each serving with a little chopped cilantro and a tablespoon of diced cucumber.
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