Monday, September 29, 2014

Buffalo Turkey Chili

A healthy, hearty delicious and cheap dish. What more can you want? I think there’s about 400 calories per serving (1 cup), if you omit the sour cream and cheese. Adapted from

Total time: 1 hour 15 minutes
Servings: 10

2 lbs. ground turkey
1 large onion, chopped
1 cup chopped carrots
1 cup chopped celery
2 cloves garlic, diced
1 habanero, deseeded and minced
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon paprika
1 15 oz. can pinto beans
1 15 oz. can navy beans
1 15 oz. can pink kidney beans
Salt and pepper
1 6 oz. can tomato paste
½ cup Frank’s hot sauce
3 cups chicken stock
2 cups corn
1.5 cups frozen peas

Chedder cheese
Green Onions
Sour Cream

Heat a 6 quart dutch oven over medium high, add in a little oil and brown the turkey in two batches (about 5 minutes per batch), salting the turkey as it cooks then removing to a paper towel lined plate when finished.

Drop the heat to medium and add in the onion, carrots and celery, and cook for 7 to 8 minutes, until the vegetables start to soften.  Add in the garlic and habanero and cook for another minute. Add in the tomato paste, and cook for another additional minute.

Add all the stock and beans to the pot along with your seasonings – chili powder, cumin, paprika, Frank’s hot sauce (feel free to use less than ½ cup – start low and add as needed) salt and pepper. Bring to a simmer, then cover the pot and cook for 10 minutes.

Add the turkey back to the pot, give it a stir, and bring it back up to a simmer. Cover and cook for 20 minutes. Add in the corn and frozen peas, give the pot a stir, then cover and cook for another 8 to 10 minutes.

Serve with sour cream, cheese and green onions.


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