Roe Road Turkey Chili and Beans |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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This is a modified recipe of one found on Martha Stewart Everyday Food. You can add more red pepper and different beans to your taste, Ingredients:
2 slices bacon, cut into 1/2 inch pieces |
1 lb ground turkey |
1 cup chopped onion |
3 tablespoons minced garlic |
1/4 teaspoon red pepper flakes |
1 1/2 tablespoons chili powder |
1 1/2 tablespoons unsweetened cocoa powder |
2 teaspoons ground cumin |
1 (28 ounce) can diced tomatoes |
1 tablespoon corn syrup |
4 beef bouillon cubes |
1 cup water |
2 (15 1/2 ounce) cans pinto beans, drained and rinsed |
Directions:
1. Heat a Dutch Oven (or other 5-quart sauce pot) over medium heat. Add bacon, cook until crisp and brown. 5 to 6 minutes.
2. Raise the heat to high; add the turkey. Cook, stirring and breaking up the meat with a spoon until no longer pink, 8 to 10 minutes.
3. Add onion and garlic: cook until soft, stirring often, about 5 minutes. Stir in the red pepper flakes, chili powder, cocoa powder and cumin: cook, stirring; until fragrant, 1 minute.
4. Stir in the diced tomatoes, corn syrup, bullion cubes and water: bring to a boil. Reduce heat to a simmer; cook partially covered, 30 minutes.
5. Add beans; continue cooking, uncovered, until meat and beans are very tender and chili is thick, about 30 minutes more.
6. Serve with desired seasonings.
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