I enjoy cooking chili because usually the process is exactly that, a process. Some of the championship chili recipes that I have collected take hours to prepare with layers upon layers of flavor. Well imagine how dumbfounded I was when my wife whipped the super quick, super delicious turkey chili. She started to cook then all of a sudden the chili was done. I was like “What do you mean done? You have to cook that down to a sludge!” Her chili recipe is light with sharp, crisp flavors. Touché mon cher, touché.

INGREDIENTS:

• 1 1/2 lbs ground turkey
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 2 cloves garlic, minced
• 1 can red kidney beans, drained and rinsed
• 1 cup water
• 1 16 oz can diced tomatoes with jalapenos
• 1 6 oz can tomato paste
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground red pepper
• salt
• fresh ground black pepper
• sour cream
• green onions, chopped
• Fritos® Corn Chips
• shredded cheddar cheese

PREPARATION:

In a large pot, cook the turkey over medium heat until no longer pink. Add the onion, green pepper and garlic and cook for about 2 minutes. Add all the remaining ingredients except for the sour cream, green onions, cheese and Fritos and simmer for about 30 minutes. Salt and pepper to taste. Serve by crushing a fist full of corn chips over a bowl full of turkey chili followed by a dollop of sour cream, then some shredded cheese and finally sprinkle with the green onions.

Serves 6

Heat Factor