November 2005 Recipe of The Month: Texas-Style Turkey Chili
Ingredients
- nonstick cooking spray
- 1 lb. turkey tenderloin cut into 1/2 inch pieces
- 2 cup chopped onions
- 5 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground oregano
- 2 1/2 cups turkey or chicken broth
- 1 cup prepared salsa or picante sauce
- 2 cans [16 ounces each] pinto or red beans [or one of each], rinsed and drained
- 1/2 cup chopped fresh cilantro
- 1/2 cup sour cream
- 1 cup chopped ripe tomatoes
Instructions
- Spray large saucepan with nonstick cooking spray; heat over medium-high heat until hot. Add turkey, onions and garlic; cook and stir until turkey is no longer pink, about 5 minutes.
- Sprinkle mixture with chili powder, cumin, coriander and oregano; mix well. Add broth and salsa; bring to a boil. Cover; simmer 35 minutes.
- Stir in beans, continue to simmer uncovered for about 35 minutes more or until turkey is tender and chili has thickened. Stirring occasionally. Stir in cilantro.
- Put chili in bowl and top with sour cream and tomatoes. Garnish with pickled jalapeno peppers and herb sprigs if desired.
Servings: 8
Author: Evelyn McGill – Hoke County, N.C.
