TURKEY CHILI

Serves 6-8

Sue Byrom

ingredients

Olive oil (for sauteeing onion, turkey etc)
2 lbs ground turkey (NOT the leanest)
1 white onion, medium chop
3 garlic cloves, minced
1 can small white beans (Goya if possible)
10-12 oz. frozen corn
1-2 cups chicken broth
2 cans Rotel tomatoes with green chilies or tomatoes with cilantro and onion (or 2 x 16 oz can chopped tomatoes and several chopped jalapeno slices)
3/4 bunch cilantro, washed and chopped
Juice 2 limes
3/4-1 tsp ground cumin
3/4-1 tsp ground coriander
1 1/2 tsp chili powder
Ground black pepper
Salt to taste
Sour cream

1
Heat oil in large skillet or pot. Add onion and cook until soft. Add garlic and cook for couple of minutes. Add turkey and cook over medium heat until browned.. Add rest of stuff in order .
2
I usually cook the chili, turn off the heat and let it sit for anything from 2 hours to 2 days and then reheat. Serve with rice (optional) and a dollop of sour cream in the middle of the bowl if desired.

Source: Sue Byrom