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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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No tomatoes, but plenty of heat. From Better Homes and Gardens. Ingredients:
12 ounces ground turkey |
1/2 cup chopped onion |
1 (12 ounce) bottle beer (or can of beer) |
1/2 cup water |
2 -4 medium jalapeno peppers, seeded and finely chopped (see note) |
2 teaspoons instant chicken bouillon granules |
1 1/2 teaspoons chili powder |
1 teaspoon ground cumin |
2 (15 ounce) cans great northern beans, rinsed and drained (or two 15- or 19-oz. cans white kidney beans (cannellini beans) |
1 tablespoon lime juice |
sour cream (optional) |
cilantro, snipped fresh (optional) |
lime wedge (optional) |
chili powder (optional) |
bottled hot pepper sauce (optional) |
Directions:
1. In a large saucepan cook turkey and onion till turkey is no longer pink and onion is tender. Drain fat from pan, if necessary.
2. Stir in beer, water, jalapeno peppers, bouillon granules, chili powder, and cumin. Bring mixture to boiling; reduce heat. Simmer, uncovered, for 20 minutes, stirring occasionally. Stir in the drained beans and lime juice. Cook 5 minutes more.
3. If desired, mash half of the beans to thicken the chile; stir. Ladle into bowls. If desired, garnish with sour cream, cilantro, and lime wedges; sprinkle with additional chili powder. pass pepper sauce, if desired.
4. Makes 4 servings.
5. NOTE: Wear rubber gloves over your hands when chopping peppers; wash hands with soap and water immediately. Do not touch your eyes, or any other sensitive part of your body.
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