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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound | ground turkey, Jennie-o | 1 | large | Onion, chopped | 3 | clove | garlic, minced | 1 | cup, chopped | carrot | 2 | medium (approx 2-3/4" long, 2-1/2" dia) | red bell peppers, large dice | 1/2 | cup, diced | celery, peeled | 1 | pepper | jalapeno, small diced | 1 | can (29 oz) (401 x 411) | Tomato canned, puree | 1 | tablespoon | cinnamon sticks (1 whole stick) | 2 | tablespoons | Spices, ground cumin | 1 | teaspoon | garlic powder | 1 | teaspoon | oregano | 1 | leaf | bay leaf | 1 | tablespoon | chili powder | 1 | tablespoon | smoked salt | 1 | can (15 oz) | black beans, canned, Bush's | 2 | cups | Kidney beans, canned (15oz can) | 2 | cups | Beans, pinto, canned (15 oz Cans)(drained) | 3 | cups (8 fl oz) | water | 1 | whole | avocado | 1/2 | cup, shredded | mexican cheese, shredded | 1 | cup | Spinach, organic, chopped |
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Steps
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Sequence
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Step
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| | 1 | In large bowl combine raw ground turkey, carrots, onion, and garlic. Mix until combined and set aside while you preheat a large (6 qt.) soup pot. | | 2 | In a 6 qt pot, pour about 2 tablespoons canola oil and allow to heat until almost smoking. Place ground turkey mix into pot and do not move. Allow to sit in place. this will allow the meat | | 3 | After 4 minutes, stir up turkey mix and start to break apart the chunk of ground turkey so they are in smaller pieces, and it is cooked through. SMELLS GOOD!! | | 4 | At this point, add in the red peppers, celery, and jalapeno peppers. Allow to cook until fragrant (get your nose in there!) | | 5 | Sprinkle with all the herbs/spices and again allow to cook, about 1 minute, until fragrant. | | 6 | Add in the can of crushed tomatoes, and using the can, 3 cups of water. bring to a boil | | 7 | Allow to cook for 45 minutes at a simmer, and then add in all 3 cans of beans (with liquid). Bring back to a boil (increase heat) and then reduce heat again to a simmer for 1 hour. | | 8 | At this point, you can adjust the salt with either more smoked salt (if you want more smokiness) or regular salt. | | 9 | To serve: for 4 servings (of the 10)
in 4 soup bowls place 1/2 cup in each of chopped fresh baby spinach.
Ladle some of the chili right on top of the spinach (to wilt it in the bowl)
sprinkle about 1 tablespoon of mexican cheese on each bowl
cut an avocado into 4 quarters, peel, chop up each quarter and put on top of chili.
ENJOY!!!! |
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