Easy Turkey Chili (Michele Urvater) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1/4 cup olive oil |
1 onion, finely sliced |
2 garlic cloves, minced or crushed |
2 tablespoons chili powder |
2 teaspoons ground cumin powder |
1/2 teaspoon ground cinnamon |
2 tablespoons cider vinegar |
28 -ounce can plum tomatoes, drained and chopped |
16 to 19-ounce can kidney beans, drained and rinsed |
1 pound boneless skinless turkey breast, cut into 3/4-inch cubes |
garnish - sour cream, seeded red bell pepper cut into 1/2 inch dice; cilantro leaves, coarsely chopped |
about 12 corn tortillas |
Directions:
1. Heat olive oil. When hot add onion and cook, covered for 5 minutes or until tender. Add garlic, chili, cumin and cinnamon and saute for a few seconds. Add cider vinegar and cook a minute. Add tomatoes, and simmer uncovered for 5 minutes.
2. Add beans and turkey and cook for 5 minutes or just until turkey is cooked through. Don't overcook or turkey will dry out.
3. Serve with corn tortillas (or rice). To reheat corn tortillas - dip them briefly in water, then reheat on an ungreased griddle; pile them in foil and keep warm in oven or in a cloth.
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