Page 136 - UMass2018_CookBook

Ingredients
Serves 4
1 pound 93-percent-lean ground turkey
1 large onion, diced 1 garlic clove, crushed
1 (16-ounce) can whole or diced tomatoes, undrained
1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano
1 teaspoon unsweetened cocoa powder
1⁄2 teaspoon hot sauce
Dash of salt
1 (19-ounce) can dark red kidney beans, undrained
Grated sharp cheddar cheese, sour cream, avocado slices, flour tortillas and lime wedges, for serving
Turkey Chili
Donegan Family, Foxboro, MA
“My family loves this chili. I always make
it for Cara when she comes home from college. It is tasty. It is not too spicy or hot. We love eating this chili and watching the Patriots on TV.” — Lizanne Donegan
Preparation
1. In a 3-quart saucepan over medium-high heat, cook the turkey, onion and garlic until the meat is no longer pink.
2. Stir in the tomatoes, chili powder, cumin, oregano, cocoa powder, hot sauce and salt. Break up the tomatoes with a potato mash- er and bring the mixture to a boil. Lower the heat to medium-low, cover and simmer for 1 hour.
3. Stir in the beans. Raise the heat to me- dium-high and bring to a boil. Reduce the heat to low. Simmer, uncovered, about 20 minutes, stirring occasionally, until desired thickness.
4. Serve with cheddar cheese, sour cream, avocado, tortillas and lime wedges.
126 | TASTE OF HOME