Turkey Chili from Williams-Sonoma® and American GirlRecipes
A big steaming bowl of this chili is great on a chilly day! Serve it topped with shredded cheese and a dollop of sour cream, plus a slice of warm cornbread alongside. Spoon leftovers onto a hot baked potato or tortilla chips.
Makes 6-8 servings.
YOU WILL NEED:
- 1 red or green bell pepper
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 2 pounds ground dark‑meat turkey
- 3 cloves garlic, minced
- ¼ cup mild chili powder
- Salt and ground black pepper
- One 14½–ounce can crushed tomatoes
- Two 15–ounce cans kidney beans or pinto beans, rinsed and drained
- 1 cup low‑sodium chicken broth
- Shredded cheese, for serving
- Sliced green onions, for serving
- Cut the bell pepper in half lengthwise. Using a paring knife, remove the stem, seedy core, and ribs and discard. Cut into thin strips. A few at a time, gather the strips into a bundle and cut them crosswise to form small cubes.
- Put the olive oil in a large, heavy pot. Set the pot over medium-high heat. Add the bell pepper and onion and cook, stirring occasionally, until softened, about 7 minutes. Add the ground turkey and cook, breaking up clumps with a wooden spoon, until the meat begins to brown, 7 to 8 minutes. Add the garlic, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring often, for 1 minute. Add the tomatoes, beans, and chicken broth. Bring to a simmer, and then reduce the heat to medium-low. Cook, uncovered and stirring occasionally, until the chili is nice and thick, 8 to 10 minutes. Taste the chili (careful, it’s hot!) and adjust the seasoning with salt and pepper.
- Ladle the chili into bowls and serve right away with the cheese and green onions.
Excerpted from American Girl Cooking; Photographs by Nicole Hill Gerulat
Copyright ©2016 by Weldon Owen, Inc., Williams-Sonoma, Inc., and American Girl