TUR­KEY AND WHITE BEAN CHILI

Simcoe Reformer - Times-Reformer - - LIFE -

2 tbsp. (25 ml veg­etable oil 1 onion, diced 3 cloves gar­lic, minced 11/2 lbs. (750 g) ground

tur­key or chicken 1 large car­rot, diced 1 green pep­per, cored and diced 1 chipotle pep­per in adobo chopped (or chipotle hot sauce to taste) 2 tbsp. (25 ml) chili pow­der 2 tsp. (10 ml) ground cumin 1 tsp. (5 ml) ground cin­na­mon 28 oz. (796 ml) can of diced toma­toes 1/4 cup (50 ml) tomato paste 3 cups (750 ml) chicken stock 1 can of white kid­ney beans, drained Juice of 1 lime Gar­nish: 2 av­o­ca­dos sliced 2 green onions sliced 1/2 cup (125 ml) chopped cilantro Sour cream 1. Heat oil in stock pot over medium heat. Cook onion un­til soft. 2. Stir in gar­lic and cook fur­ther minute. Add tur­key and cook un­til no longer pink. 3. Add car­rots, pep­per, chipotle, chili pow­der, cumin, cin­na­mon and toma­toes. Bring to sim­mer. Cook un­til car­rot and pep­per are ten­der. 4. Stir in tomato paste, stock and beans. Bring back to sim­mer. Stir in lime juice. 5. Sea­son with salt and pep­per to taste. 6. La­dle into bowls and serve with gar­nishes. Serves 8

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