Best Ever Fiesta Turkey Chili
This rich and robust ragu is simple to make and easy on the budget. Pair with a fresh salad drizzled with olive oil and balsamic vinegar and a slice of warm crusty bread for a hearty meal.
| 3 tbsp | olive oil | 45 mL |
| 1 large | onion, diced | 1 |
| 6 stalks | celery, diced | 6 |
| 1 tbsp | garlic, minced | 15 mL |
| 6 tbsp | chili powder | 89 mL |
| 2 tsp each | ground cumin, dried oregano, dried basil | 10 mL |
| 1/2 tsp | cayenne pepper | 2.5 mL |
| 1 | bay leaf | 1 |
| 1 | jalapeno pepper, diced (optional) | 1 |
| 1 1/2 lbs | ground Turkey | 680 g |
| 2 cups | roasted red peppers, chopped | 500 mL |
| 2 cups | black beans, drained and rinsed | 500 mL |
| 2 cups | red kidney beans, drained and rinsed | 500 mL |
| 4 cups | diced tomatoes with juice | 1 L |
| 1/2 cup | tomato paste | 125 mL |
| 2 cups | frozen corn | 500 mL |
| Salt and pepper to taste |
In a large pot on medium, heat olive oil and then sauté onion and celery until softened. Add spices and sauté for five more minutes until mixture is fragrant. Add ground turkey and sauté until meat is cooked and slightly browned. Add roasted peppers, beans, tomatoes and tomato paste and stir to combine. Reduce heat and simmer for 30 minutes. Add corn and simmer for 15 more minutes. Serve
Great with Pita Chips and a dollop of sour cream or a sprinkle of shredded cheddar!
Makes approx 12- 1 1/4 cup servings. Recipe can easily be doubled or tripled.
Source: www.turkeyrecipes.ca
