Thursday, April 25, 2013

Turkey Chili

Turkey Chili

For a wild change, make this interesting recipe for turkey chili. It’s a healthy alternative to beef or pork. Lean, tasty, and spicy, turkey chili is a guilt-free comfort food; enjoy a hot bowl of this hearty dish on a cold and rainy day. Stimulating and packed with good nutrients, it will give you all the energy you need to face a challenging day. Three bites and the blues will be washed away.

This recipe is inspired by the Texan cowboy style version, which does not use any tomatoes or tomato sauce. It’s still juicy though mostly because of the turkey stock and olive oil. The spices and robust flavor come from the green chili peppers, cumin, ground red pepper, oregano, and cilantro, and of course, the onions and garlic. You really get to taste the intense chili flavor in this recipe because it is not overwhelmed by the acidity and sweetness of tomato juices. Feel free to add paprika, Cajun, or Tabasco for more spice. It’s great to use different kinds of chilies in this dish for a more complex and interesting taste. For more best cooking video, visit Gourmandia


  • 1 lb. boneless turkey breast meat, shredded

  • 2 tbsp. olive oil

  • 1 large onion, chopped

  • 2 cloves garlic, minced

  • 4 oz. green chili peppers, chopped

  • 1 cup turkey broth

  • 2 tbsp. ground cumin seeds

  • 1/2 tsp. oregano, ground

  • 1/2 tsp. cilantro, ground

  • 1/8 tsp. ground red pepper

  • 32 oz. cannelloni (white chili beans)
Preparation Instructions


In a Dutch oven, over medium-high heat, warm olive oil. Sauté turkey and onions for about 4 or 5 minutes.


Add garlic. Cook another 2 minutes or until the onions start to brown.


Stir in the green chili peppers, cumin, oregano, cilantro, ground red pepper, beans, and turkey broth. Simmer on low for 1-2 hours, or until the beans are tender and the flavors are well combined.


Serve garnished with cheese, preferably Monterey Jack, if desired.

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