Spicy Turkey Chili
By Shannon O'Donnell
Autumn is comfort food time, and this is my standby for a 'white chili' with turkey, corn and navy beans. Spicy tomatillo salsa gives it an extra punch. The chili stands alone for me, but my husband prefers it served atop a bowl of brown rice. It's extra wonderful with a batch of jalapeno cheddar corn bread.
SPICY TURKEY CHILI
* 1 teaspoon olive oil
* 1 pound ground turkey breast
* 1 teaspoon ground coriander
* 1 teaspoon ground cumin
* 2 T chili powder
* 1/4 teaspoon salt
* 1 12-ounce jar of tomatillo salsa (I make sure the one I buy has jalapenos in it)
* 2 cans (about 15 oz each) navy or white beans, rinsed and drained
* 1 package (about 10 ounces) frozen corn
* 1 can (4 oz) chopped smoked green chiles
* 2 cups chicken broth (I always use 'Better Than Bouillon' base & add water...it's worth the $$)
* 2 T cayenne pepper sauce or Tabasco sauce
* 1 cup chopped fresh cilantro
1) In a large stock pot, heat olive oil over medium heat.
2) Add turkey breast and stir, cooking until browned.
3) Add coriander, cumin, chili powder and salt, stirring to coat meat.
4) Toss in salsa, beans, corn, and green chilies. Add chicken broth and cayenne or Tabasco sauce. Heat to boiling.
5) Bring heat down to low and simmer about 20 minutes, stirring occasionally.
6) Serve over brown rice if desired, sprinkling with cilantro and passing the corn bread.
Makes about 8 main dish servings. As with all chili, it's even better warmed up the next day!
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.