Ingredients
Olive oil, as required
1 pound ground turkey
1 medium onion, very finely chopped
1 1/2 cup (12 ounces) chicken broth
1 can (15 ounces) Great White Northern beans, drained and rinsed
Olive oil, as required
1 pound ground turkey
1 medium onion, very finely chopped
1 1/2 cup (12 ounces) chicken broth
1 can (15 ounces) Great White Northern beans, drained and rinsed
1 can (15 ounces) Pinto beans, drained and rinsed
12 ounces frozen baby gold and white corn
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 cup sour cream or heavy cream
1/2 cup heavy cream
Directions
Set a large pan on medium-high heat. Divide the ground turkey in three batches. Add about 1 teaspoon of olive oil to the pan.
Place the first batch on the pan and sprinkle lightly with salt. Flatten the turkey maximizing the amount of turkey exposed to the heat. Cook until golden on one side and then toss until it's no longer pink. set aside. (Ensure the turkey doesn't boil by keeping the temperature high and cooking it in batches. Don't overcook the turkey or it will be tough.) Repeat with the remaining batches.
12 ounces frozen baby gold and white corn
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 cup sour cream or heavy cream
1/2 cup heavy cream
Directions
Set a large pan on medium-high heat. Divide the ground turkey in three batches. Add about 1 teaspoon of olive oil to the pan.
Place the first batch on the pan and sprinkle lightly with salt. Flatten the turkey maximizing the amount of turkey exposed to the heat. Cook until golden on one side and then toss until it's no longer pink. set aside. (Ensure the turkey doesn't boil by keeping the temperature high and cooking it in batches. Don't overcook the turkey or it will be tough.) Repeat with the remaining batches.
Set a large pot on medium heat. Add one tablespoon olive oil and saute onions until they begin to caramelize. Incorporate chicken broth, beans, corn and seasoning. Bring to a boil and let simmer for 5-8 minutes. Add the previously sauteed turkey. Remove from heat.
Stir sour cream and half-and-half. Serve immediately or keep warm on low. DO NOT BOIL.
Place additional cayenne pepper at the table for those who like spicier chili.
Notes
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