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Turkey Chili Delight

4.8
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PREP TIME
15 min
COOKING TIME
55 min
TOTAL TIME
70 min
SERVINGS
6 servings
Lunch Dinner
Turkey Chili Delight
Ingredients
  • 3 tablespoons vegetable oil, divided
  • 1 1/2 pounds ground turkey
  • 1 (1 ounce) package taco seasoning mix
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon chili pepper flakes
  • 2 tablespoons tomato paste
  • 1 (14.5 ounce) can beef broth
  • 1 (7 ounce) can salsa
  • 1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
  • 1 (7 ounce) can chopped green chile peppers
  • 1 medium onion, finely chopped
  • 1 green bell pepper, diced
  • 3 medium zucchini, halved lengthwise and sliced
  • 1 bunch green onions, chopped
  • 1 cup sour cream
  • 1 cup shredded Cheddar cheese
Instructions
1
Preheat a large stock pot over medium-high heat by placing 1 tablespoon of oil inside. Introduce the turkey into the pot, utilizing a wooden spoon to fragment it as thoroughly as possible. Add taco seasoning mix, coriander, oregano, chili flakes, and tomato paste to the pot, stirring until the meat is uniformly coated with seasonings. Allow it to cook further, reducing heat if necessary, until the turkey is nicely browned.
2
Next, pour in beef broth into the pot and let it simmer to reduce the liquid slightly, taking around 5 minutes. Add salsa, tomatoes, and green chilies to the pot, continuing to cook at a moderate simmer for ten minutes. If you find the chili too thick, feel free to add water at any point.
3
Simultaneously, heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the onion and green bell pepper, stirring occasionally for 5 minutes or until the onion becomes translucent and the bell pepper is lightly browned. Add the cooked vegetables to the chili, allowing it to continue cooking at a very low simmer.
4
In the same skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Introduce the zucchini into the skillet and cook, stirring occasionally, for 5 minutes or until it is lightly browned. Add the zucchini to the chili and reduce heat, allowing it to cook for 15 minutes more. If needed, adjust the consistency with water.
5
Finally, ladle the chili into serving bowls and top it with sour cream, green onion, and cheddar cheese. Serve immediately.