Ingredients:
1 lb. ground turkey (light and dark meat)
12 oz. can unsalted crushed tomatoes
12 oz. can diced tomatoes
2 cans kidney beans, rinsed and drained
1 ear corn, kernels removed
2 onions, diced (set aside 1/4 for garnish)
3 green onions, white and green parts diced
1/4 jalapeño, diced (you could also add a roasted poblano if you can find them)
4 dashes Worcestershire sauce
6 good shakes of Cholula or your hot sauce of choice
Spices:
4 tbs. cumin
1/2 tsp. red pepper flakes
at least 4 tbs. chili powder
salt and pepper to taste
Garnish:
shredded extra sharp cheddar cheese
dollop of Greek yogurt (instead of sour cream)
1/4 cup diced cilantro
diced raw onion
hot sauce (we prefer Cholula)
avocado
Add 2 tbs. olive oil to a large pot, and sauté the onions on medium high heat. Once onions are translucent, add the corn, green onions, and jalapeño, cooking for 3 minutes. Add the ground turkey, crumbling with wooden spoon until fully cooked. Add the two cans of tomatoes, then the spice mixture. Once the chili is boiling, add in the kidney beans, and stir until combined. Add in the Worcestershire sauce and cholula.
Cover the chili and let it cook for at least 30 minutes on a simmer- the longer the better to let the flavors combine. Taste periodically, adding more spices or hot sauce as necessary. Ladle into bowls and serve with any or all of the garnishes listed above!
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