1 1/2 cups chopped onion
2 garlic cloves, chopped fine
1 cup chopped green pepper
1/4 cup olive oil
2 (35 oz.) cans stewed tomatoes, crushed
2 (15 oz.) cans kidney beans, drained
2 Tbsp. tomato paste
3/4 cup chicken or turkey stock
2 tsp. chili powder
1 tsp. ground cumin
1 tsp. dried hot red pepper flakes
1 teaspoon dried oregano
1 Tbsp salt, plus more if desired to taste
1/2 teaspoon black pepper
4 cups shredded, cooked turkey meat
2 tsp. sugar
shredded Cheddar cheese for garnish

In a large 8-quart pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more.
Add tomatoes, tomato paste, stock, beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.
Salt to taste. Add sugar to take the edge off the acidity of the tomatoes, if desired.
The chili may be made in advance and chilled for 2 days, or frozen for 2 months.
Serve with shredded Cheddar cheese.


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