Turkey & Cranberry Chili
Turkey and Cranberry Chili recipe
Yield
12 servingsPrep
15 minCook
1 hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
sugar
|
|
| 1 | tablespoon |
white vinegar
|
|
| ½ | cup |
cranberries
|
|
| 1 | pound |
turkey breast
diced |
|
| ½ | cup |
chicken broth
|
|
| 12 |
flour tortillas
|
*
|
|
| 1 | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
sugar
|
|
| 15 | ml |
white vinegar
|
|
| 118 | ml |
cranberries
|
|
| 453.6 | g |
turkey breast
diced |
|
| 118 | ml |
chicken broth
|
|
| 12 | each |
flour tortillas
|
*
|
| 237 | ml |
sour cream
|
|
Directions
Combine the sugar and vinegar in a deep oven-proof skillet or Dutch oven, bring to a boil and continue to boil until the liquid has a syrupy consistency. Add the cranberries and cook 1 minute longer. Add the turkey, the chili base and the stock.
Cover and place in the oven. Turn oven to 325℉ (160℃) and cook for 1½ hours or until turkey falls apart. Remove from oven and, using a fork, mash or shred the turkey with the other chili ingredients.
Serve with warm tortillas instead of bread and pass sour cream on the side.
