Wednesday, April 23, 2008

Turkey Chili

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
1 pound ground turkey
1 green bell pepper, chopped
1 jalapeño pepper, ribs and seeds removed, munched
1 tablespoon chili pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 tablespoon tomato paste
1 8-ounch can kidney beans
2 10-ounch cans whole tomatoes

Preheat a large, heavy-bottomed pot. Add olive oil and sauté onion and garlic until translucent, about 3 minutes. Add turkey, breaking up pieces into quarter-sized chunks, and allow to brown. Add bell pepper and jalapeño and cook for another few minutes. Stir in spices and tomato paste and cook for another minute.

Meanwhile, drain beans and break the whole tomatoes into small pieces.* Add bean then tomatoes with their liquid into the pot. There should be enough liquid in the pot to cover all of the ingredients by an inch or so. If there is not enough liquid, add some water.

Bring the contents of the pot to a boil, then reduce heat and simmer uncovered on very low heat for at least one hour. If you have more time the chili benefits from additional cooking. Half cover the pot to slow evaporation.

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