Beach Shack Turkey Chili

by Kelly O'Connell

Beach Shack Turkey Chil

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.