Turkey Chili

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Servings:

8-10

Quantity

Ingredients

1/4 cup

Olive oil

1 cup

Yellow onion, small dice

1 cup

Celery, small dice

1 cup

Carrots, small dice

1 cup

Fresh (or frozen) corn kernels

1/2 cup

Anaheim chili pepper, chopped

1/2 cup

Pasilla chili pepper, chopped

1 tablespoon

Garlic, finely chopped

1 1/2 pounds

Lean ground turkey

1 quart

Low sodium vegetable (or chicken) broth

1, 28oz. can

Carmelina ‘e…San Marzano® Italian Chopped Tomatoes in Puree

1, 14.28 oz. can

Carmelina Brands® Italian Cannellini Beans, drained

1, 14.28 oz. can

Carmelina Brands® Italian Borlotti (Cranberry Beans), drained

1, 14.28 oz. can

Carmelina Brands® Italian Red Kidney Beans, drained

1 teaspoon

Cumin

1 tablespoon

Kosher salt

1/2 teaspoon

Black pepper

1/2 cup

Fresh Cilantro, chopped

1 tablespoon

Lime juice

In a large pot with lid, heat oil over medium-low heat. Add onions, celery, carrots, corn and chili peppers. Increase heat to medium, and sauté ingredients until soft and translucent; about 5 to 7 minutes, stirring constantly. Add in garlic and sauté for a minute to release aromatics. Add ground turkey and continue to stir, breaking up turkey into crumbles as it cooks. Continue to sauté mixture until moisture has mostly evaporated; about 7-10 minutes. Stir in broth, Carmelina ‘e…San Marzano® Italian Chopped Tomatoes in Puree, Carmelina Brands® Italian Cannellini, Borlotti and Red Kidney Beans. Add cumin, salt and pepper, mix thoroughly to combine, and check seasonings. Bring chili to a boil; reduce to a simmer and cover. Simmer chili over low heat for about 45 minutes. Remove chili from heat and garnish with fresh cilantro and lime juice. Mangia Bene!

Tips: Dress up your chili! Garnish with sides of avocado slices, sour cream, shredded cheese, or chopped green onions for your guests. This recipe makes a large potful. Consider freezing into individual portions for easy weeknight meals.

* Recipe created by Chef Giacomo Pagano on behalf of Mangia, Inc. ™