Keep Warm With: Southwestern Turkey Chili

ChilliSouthwestern Turkey Chili

There’s nothing worse than being so cold that you can’t drink your beer. Even the manliest guys jacked up about the game would prefer not to be freezing to death in the waiting stages of tailgating.

This Chili Recipe is perfect to prepare the night before and kick on brunch with. It’ll warm everyone up pregame.

Serves: 8 to 10 (1-1/2 to 1-3/4-cup) main-dish servings

Prep 30 mins | Cook 30 mins

  • 1/2 cup butter
  • 3/4 cup chopped red onion
  • 3/4 cup chopped red sweet pepper
  • 3/4 cup chopped celery
  • 1 4 – ounce can diced green chiles
  • 1 fresh jalapeno pepper,* seeded and finely chopped
  • 2 large cloves garlic, minced
  • 5 teaspoons dried oregano, crushed
  • 1/4 cup all-purpose flour
  • 4 1/2 teaspoons New Mexico red chili powder or chili powder
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 1/2 cups chicken or turkey broth
  • 2 15 – ounce cans black beans, rinsed and drained
  • 1 15 – 16 – ounce can navy beans, rinsed and drained
  • 1 14 1/2 – ounce can diced tomatoes, undrained
  • 1 cup canned crushed tomatoes
  • 1/4 cup ketchup
  • 2 1/2 cups frozen whole kernel corn, thawed
  • 2 cups cubed cooked turkey breast

Directions

  1. In a 5- to 6-quart Dutch oven, melt butter over medium heat. Add onion, sweet pepper, celery, undrained green chiles, jalapeno pepper, garlic and oregano and cook until onion is tender, stirring occasionally. Stir in flour, chili powder, coriander, cumin, salt and sugar. Cook and stir until thickened and bubbly.
  2. Add chicken broth, black beans, navy beans, undrained tomatoes, crushed tomatoes and ketchup. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.
  3. In a food processor, cover and process 2 cups of the corn until pureed. Add pureed corn, the remaining 1/2 cup whole corn, and turkey. Return to boiling; reduce heat. Simmer, uncovered, for 10 minutes.

Tip

  • *Handling Hot Peppers: Because jalapeno peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with jalapenos as much as possible. When working with them, wear plastic or rubber gloves. If your bare hands do touch the jalapenos, wash your hands well with soap and water.

Nutrition facts

(Aunt Maude’s Southwestern Turkey Chili)

Monounsaturated fat (g) 3, Riboflavin (mg) 0, chol. (mg) 58, Niacin (mg) 6, sat. fat (g) 8, vit. C (mg) 36, carb. (g) 50, Thiamin (mg) 0, Fat, total (g) 14, calcium (mg) 123, cal. (kcal) 383, iron (mg) 5, vit. A (IU) 1588, pro. (g) 23, sugar (g) 8, sodium (mg) 1753, Potassium (mg) 611, Folate (µg) 50, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 1, fiber (g) 12, Pyridoxine (Vit. B6) (mg) 1, Trans fatty acid (g) 

Recipes from: Midwestliving.com