Sunday, February 19, 2012

Turkey Chili w/Kidney + Navy Beans

Turkey Chili w/Kidney + Navy Beans
Kelley Gondring

In a large saucepan, heat:
2 tablespoons oil

Once oil is hot, add:
2 medium white onions, diced
1 green pepper, diced
2 jalapenos, diced (do not remove seeds)

Cook for on medium heat 10-15 minutes or until tender, stirring occasionally.

1.3 pounds ground turkey
1 1/2 teaspoons oregano
1 1/2 teaspoons cumin
2 teaspoons salt
5 tablespoons chili powder
2 bay leaves
1/4 teaspoon cinnamon
pinch of cloves

Break up the meat into small pieces using the back of a spoon or a potato masher. Cook until no pink remains.

2 28 ounce can diced tomatoes
1 8 ounce can tomato paste
1 15 ounce can kidney beans
1 15 ounce can navy beans
3 cups beef broth
1 12 ounce beer
[substitute with gluten-free beer or chicken broth if necessary]
Stir together until combined. Let simmer uncovered for several hours on medium heat, stirring occasionally, until most of the liquid evaporates.

Serve with sour cream, cheddar cheese, and crushed saltines.

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