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Turkey Veggie Chili
Turkey Veggie Chili

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We hope you got insight from reading it, now let’s go back to turkey veggie chili recipe. You can cook turkey veggie chili using 21 ingredients and 4 steps. Here is how you do that.

The ingredients needed to cook Turkey Veggie Chili:
  1. Get 1 cup lime juice. I use this in lieu of cooking oil because it adds a fantastic flavor and, obviously, no fat. I've also used chicken and veggie stock for this purpose as well
  2. Get 2 lb ground turkey
  3. You need 1 lb ground chicken
  4. Take 2 tablespoons chili powder
  5. Prepare 2 tablespoons ground cumin
  6. Prepare 2 teaspoons kosher salt
  7. Get 2 teaspoons hot smoked paprika
  8. You need 2 teaspoons ground coriander
  9. Get 1 teaspoon cayenne pepper
  10. You need 1 tablespoon freshly ground black pepper
  11. Provide 1 1/2 red onion, diced
  12. You need 6 garlic cloves, peeled and minced
  13. Prepare 1 head broccoli, separated and roughly chopped
  14. Provide 1 red pepper, seeded and diced (if you want, you can roast it first, that adds a terrific flavor.)
  15. Provide 1 green pepper, seeded and chopped
  16. Take 1 jalapeño, seeded and finely chopped (wash your hands afterward to avoid accidentally rubbing your eyes. I've learned this the hard way.)
  17. You need 2 large tomatoes, chopped
  18. Take Fresh corn of 1 cob - OPTIONAL
  19. Provide 2 cups fresh cilantro, roughly chopped
  20. Get Feta cheese for serving - OPTIONAL
  21. Provide 1 large stockpot, the largest you have
Steps to make Turkey Veggie Chili:
  1. Add the lime juice to the stockpot over medium heat, then immediately add the turkey, chicken, all the ground spices, onion, garlic, pepper, and 1/2 the salt. Using a long spatula, break up the meat as it cooks until it is in tiny pieces. Let cook for 10 minutes, or until no pink is visible.
  2. Add the broccoli, tomatoes, red and green peppers, jalapeño, and corn. Sprinkle the rest of the salt over. This helps pull the liquid from the tomatoes so they cook more evenly. Let simmer for 25 minutes before taking off the heat.
  3. Using a wooden spoon, stir in 1 3/4 cup of the cilantro, reserving about 1/2 cup for serving.
  4. Serve in bowls topped with the feta cheese (if you wish) and fresh cilantro. Important safety tip Let the batch of chili cool down to lukewarm - up to 90 minutes after cooking - before putting it in the refridgerator. This will keep the inside of your fridge at the proper temperature for safe food storage.

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