https://tops.ads.webstophq.com/Recipes/Detail/8482/
Pull out a whole bunch of savory spices and herbs to make this tasty, satisfying classic come to life. Black beans, corn, and Anaheim pepper add color, too.
Yield: 4 servings
Preparation Time: 30 min; Cook: 1 hour
1 | tablespoon | oil | |
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1 | pound | ground turkey | |
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1 | large organic onion, chopped | ||
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1 | large Anaheim pepper, seeded, diced | ||
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2 | tablespoons | demerara sugar | |
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2 | tablespoons | organic chili powder | |
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2 | teaspoons | frozen organic chopped garlic or 1 clove, minced | |
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1 | teaspoon | organic cumin | |
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1 | teaspoon | organic oregano | |
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1/2 | teaspoon | organic pepper | |
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1 | can | (28 ounce) organic diced tomatoes | |
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2 | cups | organic chicken broth | |
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1 | can | (15 ounce) organic black beans, rinsed, drained | |
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1 | can | (15 ounce) organic whole kernel corn, drained | |
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2 | tablespoons | cornstarch | |
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sour cream | |||
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shredded cheddar cheese | |||
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chopped organic fresh cilantro | |||
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Place oil in a Dutch oven or 4-quart saucepan over medium heat. Add turkey and cook, breaking up meat, until lightly browned.
Add onion and Anaheim pepper; continue cooking until onion is soft.
Add sugar, chili powder, garlic, cumin, oregano and pepper; cook 2 minutes.
Add tomatoes, 1 1/2 cups broth, beans and corn. Bring to a boil, reduce heat and simmer 30 minutes.
Combine remaining broth and cornstarch; stir into chili and continue cooking until thickened, about 5 minutes.
Serve topped with sour cream, cheese and cilantro.
Please note that some ingredients and brands may not be available in every store.
https://tops.ads.webstophq.com/Recipes/Detail/8482/
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