Thursday, November 3, 2011

Gluten Free Turkey Chili :)

                                      Gluten Free Turkey Chili

2  1/3 TBSP olive oil
3 1/2 pounds ground turkey
Salt and freshly ground pepper
1 large white onion, chopped
1/2 habanero chile, seeded and very finely chopped                      
1/4 cup chile powder
1 1/2 TSP ground cumin
1/4 TSP cayenne pepper
2 (28-ounce) cans whole tomatoes, coarsely chopped with their juices
1/3 cup chopped fresh cilantro, plus more for serving
1 (12-ounce) bottle gluten free beer like Bard’s
2 (15-ounce) cans kidney beans, drained and rinsed
Corn tortilla chips, f
Shredded cheddar cheese, for serving          
Sour cream, for serving

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add turkey, onions, habanero and cook until meat is no longer pink. In a 6-quart Crock-Pot, combine turkey, onion mixture, chile powder, cumin, and cayenne pepper; stir to combine. Add tomatoes, cilantro, and beer; cover and cook on high, stirring occasionally, for 5 hours. Add kidney beans and season with salt and pepper. Continue to cook, uncovered, until thickened, about 30 minutes. Garnish with cilantro and serve with desired toppings. Or may use pan to cut time of cooking:)

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