Monday, November 23, 2009

Alena's Turkey Chili

With the colder weather beginning to set in I've been enjoying soups and stews and thick warm one pot meals. Here's a new one I came up with tonight working from a Veteto family favorite. I changed it a bit and so have taken liberty with a new name. Enjoy!

Alena’s Turkey Chili

(based loosely on Brian’s Chili given by Jeanne Veteto)

1# ground turkey
¼ c diced onion
¼ c diced red bell pepper
3 cloves garlic minced
1 can cooked kidney beans plus the juice
1 can cooked cannellini beans plus the juice
½ c – 1 can stewed crushed tomatoes plus the juice
½ c frozen sweet corn

2T chili powder
1tsp garlic powder
¼ tsp salt
¼ tsp ground black pepper

6oz brown style beer
1T agave nectar

Heat saucepan to medium. Brown the turkey and then add a pinch of salt and pepper, stir. Add onion, garlic and pepper and cook until soft. Then add the beans, tomatoes, sweet corn, and spices, stir and cook on medium high for 30 minutes. Add beer and agave and cook as long as you want (at least another 30 minutes), the longer the better and stir occasionally.

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