Knock Your Socks Off Turkey Chili
Healthy Dose of Veggies too.
1 package ground turkey/dark meat
2-4 cloves garlic (add more or less to taste)
1 small onion
2-3 Tablespoons olive oil
1/2 cup mushrooms
1/4 cup red peppers
1 c chopped kale
1 cup zucchini - shredded
1/2 cup carrots - shredded
1/2 sherry or white wine
1 small can tomato paste
1 can kidney beans, rinsed
small jalapeno minced fine
1 can chopped tomatoes or 1 can rotel with peppers. (if using rotel, omit small jalapeno pepper, unless you like it really spicy)
1 heaping tablespoon cumin
1 tablespoon corriander
2-3 tablespoons chili powder
1 teaspoon pakrika
1 teaspoon salt or to taste
Cheddar cheese, sour cream, green onions optional on top.
1- Shred carrots, zucchini, and put aside.
2- Slice mushrooms, red pepper and put aside. 3- Chop garlic, onions, put aside
4- Chop kale into small pieces, put aside.
5- Mince jalapeno pepper if using in place of rotel
In large pot, saute garlic and onions in 1 -2 tablespoons olive oil until wilted. Add turkey and cook until almost all pinkness is done. Take out of pot and put aside.
Add remaining olive oil and saute carrots, red pepper, mushrooms, zucchini and kale until soft, around 5 mins.
Add turkey back in pot. Add tomato paste, chopped tomatoes (or rotel), jalapeno pepper, wine or sherry, beans, and spices.
If too thick can add a little water. Simmer for 1/2 hour to 1 hour with lid, stirring occasionally.
When done, put in bowl, add shredded cheese, a tablespoon of sour cream (can use low fat), chopped green onions, and some parsley.