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Prep Time: 15 Minutes Cook Time: 31 Minutes |
Ready In: 46 Minutes Servings: 8 |
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From Southern Living mag October 2008. Ingredients:
1 medium onion, chopped |
1 tablespoon vegetable oil |
2 garlic cloves, chopped |
1 lb ground turkey |
2 tablespoons chili powder |
2 teaspoons ground cumin |
3 tablespoons tomato paste |
1 (28 ounce) can diced tomatoes |
1 (16 ounce) can red kidney beans, rinsed and drained |
1 cup chicken broth |
1 cup beer (or an additional cup chicken broth) |
1 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup chopped fresh cilantro |
sour cream |
Directions:
1. Saute chopped onion in hot oil in a large Dutch oven over medium high heat.
2. 5 minutes or until tender; add garlic, and saute 1 minute.
3. Add turkey, chili powder, and cumin, and cook, stirring often, 8 minutes or until meat crumbles and is no longer pink. Stir in tomato paste, and cook 2 minutes. Add tomatoes and next 5 ingredients. Bring mixture to a boil; cover, reduce heat to low, and simmer, stirring occasionally, 30 minutes. Stir in cliantro. Garnish, if desired.
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