Monterey Turkey Chili
Serves 8
2 Tablespoons olive oil
1 green bell pepper, chopped
1 large onion, chopped
3 celery ribs, chopped
2 large carrots, peeled and chopped small
2 pounds ground turkey
2 cloves garlic, chopped
2 Tablespoons chili powder
1 Tablespoon dried oregano
1 Tablespoon ground cumin
Pinch cayenne pepper, optional
One 8 oz. can chopped green chilies
One 14 oz. can white beans, drained and rinsed
One 28 oz. can diced tomatoes
Salt, to taste
Pepper, to taste
1/4 cup chopped cilantro, optional
Optional Fixings:
4 oz. cheddar cheese, grated
1 small red onion, chopped
8 oz. sour cream
- Heat the oil in a stock pot until hot over high heat.
- Add the bell peppers, onions, celery, and carrots and lower heat.
- Sauté until onions are translucent, about 15 minutes.
- Add the turkey and the garlic, brown for about 10-15 minutes. For a chunkier chili, do not break up the turkey with the spoon too much. Drain off excess fat.
- Add the chili powder, cumin, oregano, and cayenne pepper (optional), and sauté for another minute.
- Add the green chilies, beans, and tomatoes (including the juice).
- Stir in cilantro, if desired. Simmer for 30-45 minutes, stirring to prevent sticking.
- Serve topped with grated cheese, chopped red onion, and sour cream, if desired.