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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Semi-vegetarian chili, made with turkey meat, and fresh vegetables... Ingredients:
2 lbs ground turkey |
2 medium sweet onions, chopeed |
1 red pepper, chopped |
2 jalapenos, sliced thinly |
1 cup carrot, chopped |
1 zucchini, quartered and chopped |
1/2 eggplant, salted and chopped |
10 ounces mushrooms, chopped |
1 (28 ounce) can black beans, drained |
1 (28 ounce) can pink beans, drained |
1 (8 ounce) can whole kernel corn, drained |
28 ounces chopped tomatoes |
4 cups chicken broth |
0.5 (4 ounce) can chipotle chiles, chopped finely |
1 tablespoon salt |
1 teaspoon pepper |
2 teaspoons cumin |
1 tablespoon chili powder |
1 cup raisins |
2 tablespoons honey |
1/2 cup granulated sugar |
1/4 cup cornstarch |
Directions:
1. Brown turkey in 1 tbsp olive oil. Remove turkey from pot. Use a medium flame.
2. Add 2 tbsp olive oil to bottom of pan. Saute onions until translucent.
3. Add peppers, carrots, jalapenos, and zucchini. Cook down for a few minutes.
4. Add eggplant and mushroom, cook for a few more minutes.
5. Add beans, corn, and tomato.
6. Add chicken broth.
7. Add chipotle pepper and stir.
8. Season with salt, pepper, cumin, and chili powder.
9. Sweeten with honey and sugar. Add raisins.
10. Remove 1/2 cup of broth from pot and add the cornstarch to it. Stir until mixed.
11. Add back into the pot to thicken.
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