Recipe Database
Tex-Mex Turkey Chili
Tex-Mex Turkey Chili
Serves: 8

1 cup chopped onion
2 cloves garlic, minced
1 Tbsp vegetable oil
1 Tbsp chili powder
1 tsp cumin seeds
1 tsp sugar
1 (8-oz) can tomato sauce
1 (10 oz) can tomatoes and green chiles, undrained
1 (15 oz) can red kidney beans drained
2 cups shredded cooked turkey breast
3/4 cup water

Combine onion, garlic, and oil in a medium Sauté pan and sweat until the onion is tender stirring every minute or so. Add chili powder and next four ingredients; stir well. Ccook, uncovered, until slightly thickened, stirring mixture as needed so chili will not stick to bottom of pan. Add rest of ingredients; stir well. Cook stirring on Medium High heat until thickened and heated through completely, do not let the chili stick to the pan at this point. Serve with rice or corn bread or on a freshly baked potato.

About 187 calories per 1-cup serving. This fine recipe made by Chef Fred at Bloomingdales on 11/27/2004