Tuesday, May 22, 2007

Turkey Vegetable Chilli

4 tbs canola oil
¼ lb extra lean ground turkey
½ large onion, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
1 medium zucchini, chopped
2 stalks celery, chopped
1-2 Serrano chillies, finely chopped
2 cloves garlic, minced
4 sage leaves, chopped
2 cups chicken stock
19oz can mixed beans, drained
28oz can diced tomatoes
3 tbs chilli powder
1 tbs taco seasoning
1 tbs cumin
kosher salt/fresh-ground pepper
Heat 2 tbs oil in a large, heavy pot over medium-high heat. Add turkey and cook until browned. Remove turkey with and set aside. Into the same pot, add the remaining 2 tbs oil. Add onions and sauté until they begin to soften. Add the remaining vegetables, along with sage. Cook until vegetables are slightly softened. Add chicken stock, beans, tomatoes and turkey. Bring to a simmer, then lower temperature to medium. Continue to cook for about 30 minutes, until vegetables are tender. Season to taste with chilli powder, taco seasoning, cumin and salt and pepper.

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