Spicy Turkey Chili

  1. 2 tablespoons olive oil
    1 pound ground turkey
    1/2 small onion, chopped
    1 teaspoon ground coriander
    1 teaspoon ground cumin
    1/4 teaspoon chili powder
    1 (15-ounce) can navy beans, rinsed and drained
  2. 1 (15-ounce) can kidney beans, rinsed and drained
    1 1/2 cups water
    2 teaspoons chicken base or bouillon granules
    1 cup whole-kernel corn
    1 (9-ounce) jar Major Grey's Chutney
    1/4 cup chopped fresh cilantro
  1. Heat oil in large skillet over medium-high heat. Add turkey and onion; cook, stirring occasionally, for 10 minutes or until no longer pink.
  2. Add coriander, cumin, chili powder and cayenne pepper; cook, stirring occasionally, for 1 minute.
  3. Mash navy beans in small bowl; add to skillet. Stir in kidney beans, water, chicken base, corn and chutney. Bring to a boil over medium-high heat. Reduce to low; cook, for 15 to 20 minutes or until liquid is reduced.
  4. Sprinkle with cilantro before serving.
  5. 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