Turkey and Vegetable Southwestern Chili

1 tbsp Olive oil
1 pound  ground turkey
1 large onion, chopped
2 tbsp Hot Mexican  chili powder
1 tsp ground cumin
1 tsp  dried oregano leaves
1/2 tsp sea salt
1/2 tsp ground black pepper
1 clove garlic, minced
1 Carrot, minced
1 stalk of celery, minced
2 Bell Peppers, Diced (red and green or yellow)
1 3/4 cups Chicken Broth/stock
1+ cup  Hot Salsa (or Medium)
1 can canned black beans, rinsed and drained
1 can Southwest style whole kernel corn, drained

Heat the oil in a saucepan over medium-high heat. Add the Carrots, Onion, Garlic, Celery and Peppers and sauté until soft..  Then add turkey, chili powder, cumin, oregano, salt and black pepper. Continue to cook until the turkey is cooked  all the way through.
Stir the broth, salsa, beans and corn in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally.

This recipe actually won me an award for the most original chili at a chili cookoff here in town back in February of 2016 :) We actually cooked this in dutch ovens over a fire at the ranch, then brought it to the cookoff and re-heated it with the dutch ovens and coals.



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