Chutney Chili

  1. 1 tablespoon vegetable oil
    1 1/2 pounds lean ground turkey breast meat
    2 small onions, chopped
    4 cloves garlic, finely chopped
    1 (29-ounce) can crushed tomatoes in puree
    2 (15-ounce) cans great northern white beans, drained
  2. 1 (9-ounce) jar CROSSE & BLACKWELL® Apple Curry Chutney
    1/4 cup water
    3 tablespoons chili powder
    1 tablespoon ground cumin
    1 tablespoon dried oregano leaves, crushed
  1. Heat vegetable oil in large saucepan over medium-high heat.
  2. Add turkey, onions and garlic; cook, stirring occasionally, for 4 to 5 minutes or until turkey is no longer pink.
  3. Stir in tomatoes, beans, chutney, water, chili powder, cumin and oregano. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 1 hour.
  4. Makes 6 servings

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases