What better to serve a big crowd than some delicious chili? I’m not a big fan of the normal kind of chili, with beef and beans – bleah. Here’s my take. Don’t be fooled by the turkey into thinking this chili lacks flavor. It is packed full of spices and loaded with hearty taste.
As a side note before we get to the recipe, I found this today in the supermarket, and I think it’s pretty much the most awesome thing ever created. Tomato paste in a tube. That you can refrigerate after you use whatever tablespoon or two you need for your recipe. No more throwing away most of the can!! Yippee!!
Now, on to the chili!! I ate this tonight with my Buttermilk Cornbread – which, I made two batches of…one gluten-free for my sis, one regular for me. Just sub gluten free flour mix for the regular flour. Turned out awesome!
Tonya’s Turkey Chili
3 tablespoons vegetable oil, divided
1 1/2 pounds ground turkey
1 (1 ounce) package taco seasoning mix – or (for those of us who have the Costco sized tub of seasoning, 1/4 C)
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon cumin
2 tablespoons tomato paste
1 (14.5 ounce) can beef broth
1 (7 ounce) can salsa
1 (14.5 ounce) can crushed tomatoes
1 (14.5 ounce) can diced tomatoes, drained
1 (7 ounce) can chopped green chile peppers
1 medium onion, finely chopped
1 green bell pepper, diced
2 cloves of garlic, minced
3 medium zucchini, halved lengthwise and sliced
1 bunch green onions, chopped
1 cup sour cream
1 cup shredded Cheddar cheese
- Place cubed zucchini in a large colander in the sink. Lightly salt the zucchini and allow to set while you prepare the remaining ingredients. This will force the zucchini into releasing some of its liquid – which will keep it from adding too much water to your chili.
- Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, cumin, pepper flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
- Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding broth or water.
- While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add garlic for last 30 seconds until fragrant. Add onion mixture to the chili, and continue cooking at a very low simmer.
- Dump the zucchini onto paper towels and dry slightly. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Then add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat to low, and continue cooking 30 minutes more. Again, adjust the consistency with broth or water as needed.
- Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.