Art's Spicy Turkey Chili
Yield
20 servingsPrep
30 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
ground turkey
|
|
| 4 | large |
onions
|
|
| 2 | heads |
garlic
|
*
|
| 1 | each |
green bell peppers
|
|
| 2 | cans |
mushrooms
unsalted |
*
|
| 2 | Jars |
hot salsa
|
* |
| 5 | Cans |
tomatoes
unsalted, whole |
*
|
| 5 | Cans |
red kidney beans
|
*
|
| 4 | Cans |
tomato sauce
|
*
|
| 2 | Cans |
tomato paste
|
*
|
| ½ | cup |
liqueur
or bourbon, coffee flavor, such as kahlua |
*
|
| 2 | cups |
cilantro
fresh |
|
| 1 | x |
jalapeño pepper
to taste |
*
|
| Spices | |||
| 3 | tablespoons |
parsley leaves
|
|
| 5 | tablespoons |
cumin
ground |
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | tablespoon |
basil
|
|
| 2 | Teaspoons |
cayenne pepper
|
*
|
| 3 | tablespoons |
chili powder
|
|
| 1 | tablespoon |
oregano
|
|
| 3 | tablespoons |
garlic powder
|
|
| 1 | tablespoon |
black pepper
|
|
| 2 | tablespoons |
red hot pepper sauce
liquid |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
ground turkey
|
|
| 4 | large |
onions
|
|
| 2 | heads |
garlic
|
*
|
| 1 | each |
green bell peppers
|
|
| 2 | cans |
mushrooms
unsalted |
*
|
| 2 | Jars |
hot salsa
|
* |
| 5 | Cans |
tomatoes
unsalted, whole |
*
|
| 5 | Cans |
red kidney beans
|
*
|
| 4 | Cans |
tomato sauce
|
*
|
| 2 | Cans |
tomato paste
|
*
|
| 118 | ml |
liqueur
or bourbon, coffee flavor, such as kahlua |
*
|
| 473 | ml |
cilantro
fresh |
|
| 1 | x |
jalapeño pepper
to taste |
*
|
| Spices | |||
| 45 | ml |
parsley leaves
|
|
| 75 | ml |
cumin
ground |
|
| 5 | ml |
cinnamon
ground |
|
| 15 | ml |
basil
|
|
| 2 | Teaspoons |
cayenne pepper
|
*
|
| 45 | ml |
chili powder
|
|
| 15 | ml |
oregano
|
|
| 45 | ml |
garlic powder
|
|
| 15 | ml |
black pepper
|
|
| 3E+1 | ml |
red hot pepper sauce
liquid |
*
|
Directions
Brown turkey, drain and place in a large cooking pot.
Roughly chop onions and green pepper in food processor.
Finely chop garlic, cilantro, and jalapeno pep pers.
Sauté chopped vegetables and add to pot. Add remaining ingredients (excluding spices) to pot.
Cook over medium heat for about ½ hour, stirring frequently. Add spices, one at a time, stirring well between each addition.
Simmer for another ½ hour, stirring frequently. Adjust spices to taste.
Serve plain or over spaghetti, baked potato or rice, with grated low-fat cheese and chopped onions on the side.
Tortilla chips or browned chunks of It alian bread are also good on the side.
