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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Ingredients:
1 onion, medium |
1 garlic clove |
1 lb lean ground turkey |
15 ounces tomatoes, ready cut |
1 cup water |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1/4 teaspoon black pepper |
1 dash salt |
15 ounces kidney beans or 15 ounces pinto beans |
Directions:
1. Peel the onion and chop it into small pieces. Peel and finely chop the garlic and set aside.
2. Cook the beef or turkey in a large dry frying pan over medium heat, stirring occasionally, until the meat browns. This process takes about 10 minutes. After the meat has browned, drain any fat by covering the pan with a lid and carefully pouring the liquid into an empty can. Throw away the can.
3. Stir in the onion, garlic, tomatoes and their liquid, water, chili powder, cumin, black pepper and salt. Cook, covered, over low heat for 30 minutes, stirring occasionally. The mixture should be bubbling rather than boiling vigorously, and plenty of liquid should remain in the pan throughout the cooking period.
4. Drain the beans and add them to the chili, stirring thoroughly. Continue cooling, covered, over low heat for another 30 minutes. Ladle into bowls and serve.
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