Chilli is a near-perfect food for sharing. This one, from Pierre Franey,
is easy to make in large batches and to adjust spices for differing
palates. It also tastes better the second day, freezes like a charm and
can be repurposed into a topping for baked potatoes, nachos or chilli
dogs.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Turkey Chilli
Categories: Poultry, Vegetables, Herbs, Chilies
Yield: 6 servings

1 tb Olive oil
2 lb Ground turkey, white and
- dark combined
2 c Coarsely chopped onions
2 tb Chopped garlic
1 lg Red bell pepper; cored,
- coarse chopped
1 c Chopped celery
1 Jalapeno; cored, seeded,
- fine chopped
1 tb Fresh oregano; chopped
+=OR=+
1 tb Dried oregano
2 Bay leaves
3 tb Chilli spice mix
2 ts Ground cumin
3 c Canned diced tomatoes
2 c Chicken broth
Salt & fresh ground pepper
30 oz (2 cans) red kidney beans;
- drained
2 c Shredded cheddar cheese
1 c Sour cream (opt)
Sliced lime; garnish (opt)

Heat the oil over high heat in a large heavy pot and add
the turkey meat. Cook until lightly browned, about 5
minutes, chopping down and stirring with the side of a
heavy kitchen spoon to break up any lumps.

Add the onions, garlic, sweet pepper, celery, jalapeno
pepper, oregano, bay leaves, chili powder and cumin.
Stir to blend well. Cook for 5 minutes.

Add the tomatoes, chicken broth, salt and pepper. Bring
to a boil, reduce heat and simmer, stirring
occasionally, for 15 minutes.

Add the drained beans and cook, stirring occasionally,
for 10 minutes longer. Serve in bowls with cheddar
cheese, and sour cream and lime wedges, if desired.

By: Pierre Franey

Yield: 6 servings or more

RECIPE FROM: https://cooking.nytimes.com

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