Turkey Chile

With

Fire-Roasted Tomatoes

 

Yield: 5 Two Cups Servings

Calories: 396

 

 

Ingredients: 

2 tablespoons vegetable oil

2 heaping tablespoons of tomato paste

2 tablespoons chili powder

1 tablespoon cayenne powder 

1 teaspoon ground cumin 

1/2 cup water 

1 large red bell pepper

1 small onion, diced, about one cup

Kosher salt

1 1/3 pound ground turkey

2 14 1/2ounce cans of fire roasted tomatoes

2 cups low-sodium chicken broth 

2 cans black beans (1.3 pounds can), drained and rinsed  

1 cup crushed tortilla chips, plus more for topping (optional)

Sour cream and sharp yellow cheddar cheese, for topping (optional)

-Heat the vegetable oil in a large pot over medium-high heat. Add

the tomato paste, chili and cayenne powders, and the cumin, and cook stirring until the mixture darkens, about 1 minute. Add the water, the bell pepper, onions and 1 teaspoon of salt; cook stirring until the bell peppers are crisp-tender, about 4 minutes. 

 -Add the ground turkey and cook, breaking up the meat with a wooden spoon,  until cooked through.

-

Stir in the tomatoes, chicken broth, beans and crushed tortilla chips into the pot; bring to a simmer. Partially cover and cook stirring occasionally, until thickened. Check seasonings- add more salt if needed. If it is not spicier enough, add some more chili powder, or even a dash of Hot Sauce.

-Serve top with some crushed tortilla chips, sour cream and grated cheddar cheese.

 

  

 Enjoy my Kick Off to this years Football Season

Chef Ed