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    Irish/Mex Turkey Chili

    Source of Recipe


    1 lb. turkey, chopped
    2 tbsp. cooking oil
    2 red potatoes, diced
    1 red bell pepper, chopped
    1 red onion, chopped (about 1 cup)
    3 cloves garlic, minced
    15-ounce cans black beans, drained
    1 cup fresh tomatoes, chopped
    28-ounce can crushed tomatoes in puree
    1 fresh green chili, with skin removed, seeded and chopped or 1 (4-ounce) can
    diced green chiles
    1 jalapeno pepper, seeded and minced
    2 tbsp. chili powder
    1 tsp. cayenne pepper
    1 tsp. ground cumin
    1/2 tsp. oregano
    1 bay leaf
    2 tsp. honey or brown sugar
    shredded cheese
    chopped onion

    Heat 1 Tbsp. oil in 4-quart pan over medium-high heat. Add chopped
    Turkey and saute about 4 minutes until light brown. Drain and set
    aside. Heat remaining 1 tbsp. oil in 4-quart pan and saute potatoes
    for 4 minutes. Stir frequently to prevent sticking. Add red bell
    pepper, onions, and garlic. Saute 2 minutes, stirring frequently
    to prevent sticking. Stir in turkey, beans, fresh tomatoes, canned
    tomatoes in puree, fresh or canned green chili, jalapeno pepper,
    chili powder, cumin, oregano, cayenne pepper, bay leaf, and honey
    or brown sugar. Bring to a boil, reduce heat and simmer for 1 hour,
    stirring occasionally. Top with shredded cheese and chopped onion,
    if desired. (Note: To remove the skin from the fresh green chili,
    place under broiler until the skin bubbles. Turn over and broil
    the other side. Cool in a damp towel. Then carefully peel off the




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