Irish/Mex Turkey Chili
Source of Recipe
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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
skin.)
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