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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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A yummy alternative to the traditional, full of spices and vegetables. You wont miss the beans, but if you feel so inclined, garbanzos straight from the can go nicely with this dish. I prefer to use a homemade taco seasoning mix, but use whatever's most convenient for you. I also make the boullion using water and store-bought granules (make 2 c. - it's close enough). Serve with cheddar cheese and a dollop sour cream, with Golden Cornbread With Honey Butter on the side to complete the meal. Ingredients:
3 tablespoons canola oil or 3 tablespoons vegetable oil, divided |
1 lb ground turkey |
1 (1 ounce) package taco seasoning mix |
1 teaspoon ground coriander |
1 teaspoon dried oregano |
1/2 teaspoon red chili pepper flakes |
2 tablespoons tomato paste |
1 (14 1/2 ounce) can beef broth |
1 cup salsa |
1 (14 1/2 ounce) can crushed tomatoes, undrained |
2 (4 ounce) cans diced green chilies |
1 medium onion, finely chopped |
1 green bell pepper, diced |
2 medium zucchini, quartered lengthwise and sliced |
1 cup sour cream, for topping |
1 cup cheddar cheese, for topping |
green onion (optional) |
Directions:
1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
2. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
3. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
4. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
5. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.
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