This recipe is called quick-fire chili because it’s fast and easy to prepare, and the optional ingredients can add a fiery kick!
Ingredients:
1 tablespoon extra-virgin olive oil olive oil
1 1/4 lbs ground turkey
Salt and pepper
1 1/2 cups red onion, diced
1 green bell pepper or poblano pepper, diced
1 jalapeño pepper, minced (optional)
3 medium garlic cloves, minced
1 1/2 tablespoons chili powder
2 teaspoons oregano
1 teaspoon cumin
1 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper (optional)
2 – 16 ounce cans kidney beans, rinsed and drained
1 – 28 ounce can chopped tomatoes (try fire-roasted for extra heat!)
3 tablespoons tomato paste
1 – 14 ounce can light chicken broth
1/2 cup fresh cilantro, chopped
Your favorite garnishes*
To prepare:
In a large pot over medium-high heat, heat the olive oil, add turkey and season with salt and pepper.
When the turkey is browned, add the onion, green bell or poblano pepper, jalapeno pepper and garlic. Cook until the vegetables begin to soften.
Stir in remaining ingredients, except for the cilantro, and bring to a boil. Reduce heat, and simmer uncovered for 20 minutes. Stir in fresh cilantro, cook one minute.
Serve in bowls with your favorite garnishes.
* This recipe is great topped with fresh cilantro, green onions, corn, fresh diced tomatoes, baked tortilla strips or lime wedges.
