1 fresh green chilies, with skin removed, seeded and chopped or 1 (4-ounce) can or 1 (4ounce) cans green chilies, diced
1jalapeno pepper, seeded and minced
2teaspoons honey or 2teaspoonsbrown sugar
Garnish: shredded cheese and chopped onionHeat 1 Tbsp.
oil in 4-quart pan over medium-high heat. Add chopped Turkey and saute about 4 minutes until light brown.
Drain and set aside.Heat remaining 1 tbsp.
oil in 4-quart pan and saute potatoes for 4 minutes.
Stir frequently to prevent sticking.
Add red bell pepper, onions, and garlic. Saute 2 minutes, stirring frequently to prevent sticking.
S tir in turkey, beans, fresh tomatoes, canned tomatoes in puree, fresh or canned green chili, jalapeno pepper, chili powder, cumin, oregano, cayenne pepper, bay leaf, and honey or brown sugar.
Bring to a boil, reduce heat and simmer for 1 hour, stirring occasionally.
Top with shredded cheese and chopped onion, if desired.
(Note:To remove the skin from the fresh green chili, place under broiler until the skin bubbles. Turn over and broil the other side. Cool in a damp towel. Then carefully peel off the skin.)
“This was seriously the best chili that I have ever tasted in my life.”
“Great recipe! Easy to put together & it’s so hearty -definitely going to keep this one handy!”
“Yeeeooowch!Double hot from the cayenne and jalapeno!Good stuff.I cheated and used all canned tomatoes and canned chopped jalapenos as well.Yum yum, thanks for the great recipe!”
“Just the right amount of heat and plenty of flavour in this chili. I went looking for something to use our turkey chops and was so pleased I found this. It’s a meal in one pot with the potatoes in it. I don’t know what black beans are, so I used red kidney beans, and I added 1 teaspoon of salt. This looks like a lot of ingredients and steps, but it only took 20 minutes of slicing, dicing and sauteeing before I was ready to leave it cook for the hour.”