Spanish Tomato Turkey Chili
I learned the original recipe from my uncle in El Paso, but it’s open to improvisation based on your own tastes. When slow-cooked to perfection, this dish is absolutely amazing. And healthy; the low-sodium, low-fat ingredients are both light and hearty.
1 Pack of Ground Turkey
1/2 Bottle of Sundried Tomato Salad Dressing
Marinade the turkey for anywhere between 1-6 hours. The longer you marinade, the less clumpy your meat. Pepper to taste as you cook the meat. Brown the meat, and set aside once cooked to perfection.
2 cups carrots, chopped
1 green pepper, chopped
1 cup onion, chopped
1-2 tbsp of tomato paste (alt. 1-2 diced tomatoes)
Blend the carrots, pepper. onion and tomato paste, or chop finely and mix thoroughly if without a food processor.
1-2 cups chicken broth
Once the turkey is cooked, add to a 4-quart saucepot. Add the blended carrots, onion and tomatoes. Add 1 cup of chicken broth to the pan you cooked the turkey in to get a flavorful reduction, mix it around to get a nice reduction, and add to the saucepot. Add (as much as) another cup of chicken broth to the saucepot to almost cover the contents. Return to a boil, and then reduce to a simmer.
1 cup of olives, chopped
1 cup of raisins
1-2 tbsp of chipotle pepper sauce (opt.)
Add the olives, raisins, and chipotle peppers, and simmer for an hour or longer.
1 can beans (black, kidney, or white)
Add the beans and simmer for an hour or longer.
Add dark beer or coffee to add extra flavor. Exchange 1/2 ratio of chicken broth and add to taste.
The key is to let this simmer (covered) for a while after everything is prepared. To thicken, let it simmer uncovered. This simple recipe has me satisfied on cold nights, and flavors up a nacho dish like you wouldn’t believe!