1 (14 1/2 oz) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
1 (7 oz) can chopped green chile peppers
1 medium onion, finely chopped
1 green bell pepper, diced
3 medium zucchini, halved lengthwise and sliced
1 can black beans
Shredded cheddar cheese for garnish
Instructions
Heat 1 tablespoon of oil in a large stock pot over
medium-high heat. Crumble turkey into the pot,
stirring with a wooden spoon to break apart as
much as possible. Season with taco seasoning mix,
coriander, oregano, chili flakes, and tomato
paste, and mix until meat in evenly coated with
seasonings. Continue cooking, reducing heat if
necessary, until turkey is well browned.
Pour in beef broth, and simmer to reduce liquid
slightly, about 5 minutes. Add salsa, tomatoes,
and green chiles, and continue cooking at a
moderate simmer for ten minutes. Adjust the
thickness at any time you feel necessary by adding
water.
While chili is still cooking, heat one tablespoon
of oil in a large skillet over medium-high heat.
Cook onion and green bell pepper, stirring
occasionally for 5 minutes, or until onion is
translucent and bell pepper is slightly browned.
Add onion and bell pepper to the chili, and
continue cooking at a very low simmer.
In the same skillet, heat the remaining tablespoon
of oil over medium-high heat. Add the zucchini,
and cook stirring occasionally, for 5 minutes, or
until lightly browned. Add the zucchini to the
chili, reduce heat, and continue cooking 10
minutes more. Add black beans and cook an
additional 5 minutes.
Again, adjust the consistency with water as
needed.
Ladle into bowls and top with cheddar cheese.
Originally Submitted
11/17/2013
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