Wednesday, 9 April 2014

Turkey Basil Chili

  • 1 pound ground turkey or ground chicken
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon chili powder
  • 3/4 teaspoon ground cumin, divided
  • 1/4 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/2 medium onion, diced
  • 2 jalapenos, diced (optional)
  • 1 clove garlic, minced
  • 1 (14.5 ounce) can fire roasted diced tomatoes
  • 1 (15.5 ounce) can chili beans in zesty tomato sauce
  • 1 (15 ounce) can tomato sauce
  • 2 teaspoons dried basil
  • 5 fresh basil leaves

  1. In a large soup pot or dutch oven, combine ground turkey, 1/2 teaspoon kosher salt, chili powder, 1/4 teaspoon cumin and garlic powder. Cook over medium heat until turkey is cooked through. Strain and set aside.
  2. In the same pot heat olive oil over medium heat. Add onion, jalapenos and garlic. Cook for 5 minutes or until softened. Return turkey to pan. Stir to combine.
  3. Pour in fire roasted tomatoes, chili beans and their liquid, and tomato sauce. Stir in dried basil. Bring to a boil. Reduce heat and let simmer for 2 hours. Stirring and tasting occasionally. Adjust seasoning with salt if needed.
  4. Just before serving, roll basil leaves tightly together and then chop to make basil chiffonade. Sprinkle into chili and stir to combine.
  5. Ladle chili into soup bowls. Serve.
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