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Vermont Kitchen Supply

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Turkey and Pinto Bean Chili

Turkey and Pinto Bean Chili

Just like some Mexican moles, this chili has a bit of chocolate in it. Serve sour cream and shredded sharp cheddar cheese alongside. Easy and a crowd pleaser!

Nonstick olive oil spray
1 large onion, chopped
2 medium-size red bell peppers, chopped

6 garlic cloves, chopped
2 pounds ground turkey
5 tablespoons chili powder

3 teaspoons ground cumin

2 teaspoons dried oregano
3 15-ounce cans pinto beans, drained

1 28-ounce can diced tomatoes (drained)
3 cups canned low-salt chicken broth

1 ounce semisweet chocolate, chopped

Generously spray bottom of heavy large dutch oven with nonstick spray. Add onion, bell peppers and garlic and sauté over high heat until vegetables begin to soften, about 8 minutes. Add turkey and sauté until no longer pink, breaking up large pieces with back of fork, about 5 minutes.

Mix in chili powder, cumin and oregano and stir 1 minute. Add beans, tomatoes, broth and chocolate. Bring chili to boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 1 hour. Season with salt and pepper.

Makes 6 to 8 servings.