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Description
You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be cooked in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.
Ingredients
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1tablespoon olive oil 2pounds ground turkey, white and dark meat combined 2cups coarsely chopped onions 2tablespoons chopped garlic 1large sweet red pepper, cored, deveined and coarsely chopped 1cup chopped celery 1jalapeño, cored, deveined and finely chopped 1tablespoon fresh oregano, chopped, or 1 tablespoon dried 2bay leaves 3tablespoons chili powder 2teaspoons ground cumin 3cups canned diced tomatoes 2cups chicken broth, fresh or canned Salt and black pepper 2(15-ounce) cans red kidney beans, drained 2cups shredded Cheddar 1cup sour cream (optional) Sliced lime, for garnish (optional)
Directions
Heat the oil over high in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps. Add the onions, garlic, sweet pepper, celery, jalapeño, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes. Add the tomatoes, chicken broth, salt and pepper to taste. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes. Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with Cheddar, and sour cream and lime wedges, if desired.
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