Monday, October 3, 2011


~ Sandy Casella/Great Recipes Begin With Love & Sonlight forums

2 T. olive oil
1 onion, diced
1 bell pepper, diced
1 lb. ground turkey
16 oz. chicken or vegetable broth
1 T. chili powder
1 1/2 t. cumin
3/4 t. oregano
1/2 t. salt
1/8 t. pepper
3 cloves garlic, minced
2 cans black beans, drained and rinsed
1 can Rotel tomatoes and chiles
14 oz. can diced tomatoes
1 can kidney beans, drained and rinsed
2 T. (or more) cornmeal
shredded cheddar cheese

Brown ground turkey, onion, and green pepper in olive oil. Add remaining ingredients through kidney beans and simmer for one hour. Add cornmeal to thicken the chili, cooking for an additional 10-15 minutes. Garnish with cilantro and cheddar cheese.

Makes about three quarts.

Notes: We always have canned tomatoes & chiles on hand, so I use two cans of diced tomatoes and a 4 oz. can of chiles instead of one can of Rotel and one of tomatoes. I vary the amount of cornmeal I'm using, sometimes extra and other times none, use dried kidney beans I've previously cooked and frozen instead of canned, and four cups of crockpot beans in place of the canned black beans. We've subbed ground beef for ground turkey when that's what we had in the freezer. This tastes awesome with a slice of cornbread crumbled into your bowl.

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