Monday’s Recipe: Turkey Chili


Turkey Chili with Chicken Tamales:

I have a confession to make we eat a lot of turkey chili! It’s ridiculous how much turkey chilli I make! We all love it! Not just in my immediate family but my Mom, sister, brother and quit frankly the whole clan.  It’s that time of season when I’m cooking all my hearty comfort food recipes.  I also make this for our annual halloween harvest party. Our guests expect it and I surely don’t want to let anyone down. It’s so easy to make, and enjoyable to eat… And I add chicken tamales which I buy from Costco. Add it all up, mix in some love, and you have a amazing party meal!

Have I said it enough times how much I love the fall season! Yum!

Remember to take one step a day toward your goals whatever they may be!

Peace and Blessings.

Ingredients:

  1.     3 tablespoons extra-virgin olive oil

  2.     1 medium yellow onion, chopped

  3.     5 cloves garlic, chopped

  4.     1 tablespoon kosher salt

  5.     2 teaspoons chili powder

  6.     1 teaspoon dried oregano

  7.     1 tablespoon tomato paste

  8.     1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce

  9.     1 pound ground turkey

  10.     1 (12-ounce) Mexican lager-style beer

  11.     1 (14 1/2-ounce) can tomatoes, with their juice

  12.     1 (15 1/2-ounce) can chili or kidney beans, rinsed and drained

  13.     Sliced scallions, cilantro sprigs, avocado, sour cream, grated cheddar cheese, and/or tortilla chips, for garnish.

Directions:

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 5 minutes. Add the beer and simmer until reduced by about half, about 10 minutes. Add the tomatoes with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.  Ladle the chili into bowls and serve with the garnishes of your choice.


Photo by: Michael Brian Photography

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