Chorizo Turkey Chili

 

Around Thanksgiving time, you may want to make this spicy turkey chili for enjoying later on cold winter nights. You can simmer the turkey bones to get the broth or if you feel pressed for time, use chicken broth. You can vary the ingredients to suit yourself—use a starchy vegetable, corn or a type of bean to make this a one bowl dinner.

Yield: 4 to 6 servings

8 ounces chorizo, wrappers removed and chopped

1 large onion, chopped

2 cloves fresh garlic, minced

6 cups turkey broth from stewing bones or chicken stock

1, 15 ounce can beans—garbanzo, pinto or black bean

1, 15 ounce can diced tomatoes

2 Tablespoons pickled jalapenos, chopped (or to suit taste)

3 Tablespoons mild or hot pure ground red chile

1 Tablespoon ground cumin, divided

3 ½ cups coarsely chopped turkey

Optional garnish: 3 thinly sliced corn tortillas, baked at 425 F until crisp

2 Tablespoons coarsely chopped cilantro

1. Coarsely chop the chorizo and sauté in the bottom of a large saucepan or pot. Drain most of the visible fat, leaving a thin coating on bottom of pan.

2. Add onions and cook until clear. Add garlic and stir together. Then add the broth, beans, tomatoes, jalapenos, chile and ½ of the cumin. Simmer together for about 15 minutes. Taste and add turkey. Simmer another five minutes or to blend the flavor. Add remaining cumin and simmer briefly. Serve with tortilla strips and cilantro sprigs.

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