Saturday, December 8, 2007

Turkey Chili

Mmmmm...what sounds more inviting than a nice hot bowl of chili on a cold December day? The only problem is that the high yesterday was nearly 80 degrees. Gotta love Texas. Texas may not be known as the winter wonderland, but Texans can whip up some good chili! This particular chili is yummy and remarkably easy to make, so I thought I'd share the recipe:

In an 8qt. stock pot, sauté 1 chopped onion (and 1 chopped red pepper, if you like) in a little olive oil on med-high heat.
Add 1+ lbs. ground turkey breast and brown on high heat. Season with salt and pepper.
Once the turkey is browned, reduce heat and add 3 Tbsp. chili powder and 1 Tbsp. cumin.
Stir until evenly covered and fragrant.
Here comes the easy part...
Add 4-16oz. (or 2-32 oz.) cans of fire roasted diced tomatoes (I use either Muir Glen or Hunt's brand).
Add 1-16oz. can kidney beans and 1-16oz. can black beans.
Add 1 small can of tomato soup (or if you're a purist, add 1/2 a can of tomato paste reconstituted in chicken broth. You'll have to add salt and sugar to taste).
Add 1+ cup frozen corn (I use whole kernel corn) and heat through.

Voila! Serve with cornbread or tortilla chips.

We had the annual staff/officer Christmas party at our house last night (31 adults, I think), so I made 3 batches of chili while everyone else brought appetizers or desserts. The "hardest" part in this recipe is browning the meat and seasoning it. After that, you merely open cans and dump them in (note all the empty cans to the left and in the picture below).

"Hooray for chili!"

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