Ilya's Turkey Chili

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6 Servings
Beans
Russian
Beans Russian

2 cups yellow on chopped
3 lic cloves chopped fine
1 cup green per chopped
1/4 cup ve oil
2 cans stewed atoes (35 oz) diced
2 cans kidney ns (15 oz) drained
2 tbsp ato paste
3/4 cup low-sodium cken stock
2 tbsp li powder
1 tsp ground in
1 tsp rika
1 tsp enne pepper
3 tbsps dried hot pepper flakes
1 tbsp t plus more if desired to taste
1/2 teaspoon ground ck pepper
2 cups key meat ground and cooked
1 packet enda or sugar
1 Drizzle of ey

In a large pot, cook the onion and green pepper until soft, about 5 minutes on a medium flame. Then add the garlic, chili flakes, chili powder, and cumin. This will make a nice paste, and you want it to be pretty thick. If it’s too thick, add a bit of olive oil. Cook for 2 minutes. In a separate pan, cook the turkey until it’s pretty much cooked all the way through. I threw in a bit of chili powder to get the chilliness going in that pan as well. When turkey is good to go, add turkey along with the diced tomatoes, beans, stock, salt, cayenne pepper, pepper and splenda to the large pot where the onions/peppers/spices are. Cook for about 25-30 minutes or so, tasting as you go. You can simmer longer or shorter depending on how thick you want the chili to be. At the end drizzle some honey into the pot for an added touch of sweetness/smokiness.


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