A Delicious, Healthy & Hearty Turkey Chili
2 cups chopped onion
4 garlic cloves, chopped fine
1 cup chopped green pepper
1/4 cup olive oil
2 (35 oz) cans stewed tomatoes, crushed
2 (15 oz) cans kidney beans, drained and rinsed
2 Tbsp tomato paste
3/4 cup JD Farms turkey stock
2 Tbsp chili powder (or up to 4 Tbsp if you like it really hot)
1 Tbsp ground cumin
1 Tbsp dried hot red pepper flakes
1 teaspoon dried oregano
1 Tbsp salt, plus more if desired to taste
1/2 teaspoon black pepper
3 to 4 cups of cooked JD Farms ground turkey meat
1-3 Tsp. Sugar
Shredded cheddar cheese, chopped red onion, sour cream for optional garnish.
In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden brown, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.
Add tomatoes, tomato paste, stock, kidney beans, oregano, salt, pepper, and cooked JD Farms ground turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.
Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.
The chili may be made in advance and chilled for 2 days, or frozen for 2 months.
Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread.
Makes about 12 cups. Serves 8.