This recipe is adapted from a chili recipe my dear friend Margot shared with me when we were creating a cookbook for a Junior League project. 8 years later, this is still one of my favorite weeknight recipes, especially when the weather gets cooler. It has such vibrant flavor and is just such a comforting dish to enjoy on a cool + crisp Fall night.
Tex-Mex Turkey Chili
2017-10-04 10:19:26
Yields 6
Ingredients
- 1 pound ground lean turkey
- 1 large onion, diced
- 1 jalapeno, seeded and minced
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 3 – 10 ounce cans diced tomatoes and green chilies, such as Rotel
- 2 – 8 ounce cans tomato sauce
- 1 – 4 ounce can chopped green chilies
- 2 cups of frozen corn
- 1 – 15 ounce can pinto beans, rinsed well and drained
- ½ tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon crushed oregano
- Salt to taste
Instructions
- Heat olive oil over medium - high heat in a large Dutch oven or large saucepan
- Add the turkey, onion and garlic and cook until the turkey is browned and the onions are soft. Be careful not to burn the galic
- Add the chili powder, cumin, oregano and salt and stir well to incorporate
- Add the diced tomatoes with chilies, tomato sauce, green chilies, corn and beans
- Bring to a boil then reduce heat and cover, simmer for at least 30 minutes
- Add the jalapenos and adjust the seasoning as desired, cover and continue simmering for 10 minutes
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