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Full Online Book HomeLearning KitchenPoultry - Turkey Chili
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Poultry - Turkey Chili Post by :sleepy Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3131

Click below to download : Poultry - Turkey Chili (Format : PDF)

Poultry - Turkey Chili

1 tbsp. chili powder
1 tsp. ground Mexican Oregano
1 tsp. ground basil
1/2 tsp. crushed red pepper flakes
1 tbsp. ground cumin
2 bay leaves
1 tbsp. hot paprika
2 lb. ground turkey
1 onion -- chopped
1/4 cup Worcestershire sauce
1/4 cup beef broth
1 tsp. garlic puree or 2 cloves garlic -- mashed
1 can tomato puree -- (1 oz) (1 to 8)
1 bottle ketchup -- (1 oz) (1 to 8)
salt -- to taste
sour cream -- for topping
chopped scallions -- for topping
chopped cilantro -- for topping
grated cheddar -- for topping

Combine chili powder, oregano, basil, pepper flakes, cumin, bay leaves, and hot paprika. Add ground turkey and mix well. Combine turkey mixture with onion. Place in a large saucepan. Add Worcestershire sauce and beef broth. Cover and cook over medium heat 45 minutes, stirring often.

Add garlic and mix well. Add tomato puree and ketchup. Mix well. Season with salt. Cook over low heat for another 15 minutes, stirring occasionally. Serve hot with toppings of of your choice.

Serves 6-8.

Notes: Original recipe by Evy Rappaport, Beverly Hills, CA included in a book called Pure & Simple, An In Circle Cookbook from Neiman Marcus.
Serving Ideas : white rice or yellow rice
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1 1/2 medium onion -- chopped 6 cloves garlic -- minced 3 large carrots -- peeled/thinly sliced 3 medium zucchini -- halved lengthwise thinly sliced 1 1/2 large red bell pepper -- cut in 3/4" pieces 2 1/4 cups fresh or frozen corn kernels 3 (14.5 oz.) cans diced tomates in juice 1 1/2 (15 oz.) can tomato puree 1 1/2 lb. Italian-style or mild turkey sausage -- remove casings 1 1/2 tbsp. chili powder 1 tbsp. ground cumin 1 1/2 tsp. dried basil 1 tbsp. sugar 1 1/2 tsp. salt 3/4 tsp freshly ground black pepper 3/8 tsp. crushed red

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1 teaspoon of olive oil 1 pound of hot Italian turkey sausage, casings removed (use a mild sausage for less spice) 1 small onion, chopped 2 cloves of garlic, minced 3 cans (15-1/2 ounces each) of Great Northern Beans, undrained 2 cans (14-1/2 ounces each) of ready-to-use reduced sodium chicken broth 1 can (14-1/2 ounces) of diced tomatoes, undrained 1 teaspoon of dried basil 1/2 teaspoon of black pepper In a large soup pot, heat the oil over medium-high heat. Add the sausage, onion, and garlic. Cook for 5-6 minutes or until no pink remains in the sausage, stirring frequently to