Easy Turkey Chili

  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m
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  • 1/4 cup olive oil
  • 1 onion, finely sliced
  • 2 garlic cloves, minced or crushed
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin powder
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cider vinegar
  • 28-ounce can plum tomatoes, drained and chopped
  • 16 to 19-ounce can kidney beans, drained and rinsed
  • 1 pound boneless skinless turkey breast, cut into 3/4-inch cubes
  • Garnish - sour cream, seeded red bell pepper cut into 1/2 inch dice; cilantro leaves, coarsely chopped
  • About 12 corn tortillas


Step 1

Heat olive oil. When hot add onion and cook, covered for 5 minutes or until tender. Add garlic, chili, cumin and cinnamon and saute for a few seconds. Add cider vinegar and cook a minute. Add tomatoes, and simmer uncovered for 5 minutes.

Step 2

Add beans and turkey and cook for 5 minutes or just until turkey is cooked through. Don't overcook or turkey will dry out.

Step 3

Serve with corn tortillas (or rice). To reheat corn tortillas - dip them briefly in water, then reheat on an ungreased griddle; pile them in foil and keep warm in oven or in a cloth.

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