Beach Shack Turkey Chili
by Kelly O'Connell
Beach Shack Turkey Chili
Ingredients
- 2 tsp olive oil
- 1 white onion, chopped
- 1 medium red bell pepper, chopped
- 1 pound extra lean ground turkey or chicken
- 4 tbs chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp salt, plus more to taste
- 1 (28-ounce) can diced tomatoes or crushed tomatoes
- 1 1/4 cups chicken broth
- 2 (15 oz) cans dark red kidney beans, rinsed and drained
- 1 (15 oz) can sweet corn, rinsed and drained
- 1 jar pickled jalapenos
- 1 bottle Lighthouse Keeper’s Cherry Pepper Hot Sauce
- For topping: cheese, avocado, tortilla chips, cilantro, sour cream
Instructions
- Drizzle oil in a 6qt pot and place over medium high heat. Add in ground turkey and break up the meat; cooking until no longer pink. then Add in onion and red pepper and sauté for 5-7 minutes, stirring frequently.
- Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
- Next add tomatoes, chicken broth, pickled jalapeños, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 60 minutes then add on a bottle of our Cherry Pepper Hot Sauce and allow it to simmer for another 20mins.
- Garnish with avocado, cheddar jack cheese, cilantro sour cream, scallions and tortilla chips. Makes 6 servings.