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Ingredients
- 2 pounds ground turkey
- 1 medium eggplant (unpeeled), cut into 1/2-inch dice
- 1 bunch celery (about 2 pounds), diced
- 2 cans (30 ounces each) whole tomatoes, crushed with a spoon
- 3 to 4 Spanish onions (about 2 pounds), diced
- 1 can (30 ounces) tomato puree
- 2 green bell pepper, cored, chopped
- 1 can (30 ounces) black beans with liquid
- 2 tablespoons minced garlic
- 1 cup salsa
- 3 tablespoons chili powder
- 1/2 to 1 cup water to rinse cans
- 2 teaspoon ground cumin
- 1/2 cup chopped cilantro
- 1/2 teaspoon cayenne pepper
- Sour cream, shredded cheddar and chopped green onions
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Recipe Info
Category : Soups/Stews
Rating : 0
Contributor : marc
Print Recipe
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Directions
In large stockpot, combine turkey, celery, onions, bell pepper, garlic and seasonings. Cook, covered, over medium heat until onions are soft and turkey is cooked through, about 20 minutes. Add eggplant and cook until soft. Add tomatoes, tomato puree, beans and salsa. Rinse cans with 1/2 to 1 cup water and add water to chili. Bring to boil, add cilantro and remove from heat. Garnish bowls of chili with sour cream, cheddar and green onions. Makes about 10 large servings.
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