Turkey & Red Bean Chili
Turkey and Red Bean Chili
Preparation time: 5 to 10 minutes
Microwaving time: 34 to 39 minutes
Standing time: 5 minutes
Here’s a contemporary version of chili con came that’s a bit on the lighter side. Ground turkey and diced green chiles mingle with the traditional tomatoes and plenty of kidney beans.
1 tablespoon salad oil
1 pound ground turkey
1 medium-size onion, chopped
1 or 2 large cans (7 oz. each) diced green chiles 1 can (14 1/2 oz.) regular-strength chicken broth
1 can (14 1/2 oz.) tomatoes
1 teaspoon ground allspice
1 teaspoon each ground cumin and ground coriander
2 teaspoons dry oregano leaves
1 large can (about 28 oz.) kidney beans, drained
Plain yogurt or sour cream
Fresh cilantro (coriander) leaves
Shredded cheddar cheese
Pour oil into a 3-quart microwave-safe casserole; tip casserole to coat bottom evenly with oil. Crumble turkey into casserole; microwave, uncovered, on HIGH (100%) for 6 minutes, stirring after 3 min¬utes. Stir in onion and microwave, uncovered, on HIGH (100%) for 3 minutes; then add chiles, broth, tomatoes (break up with a spoon) and their liquid, allspice, cumin, ground coriander, and oregano.
Cover and microwave on HIGH (100%) for 10 minutes, stirring after 5 minutes. Stir in beans. Microwave, uncovered, on HIGH (100%) for 15 to 20 minutes or until chili is bubbly all over, stirring after 7 to 8 minutes. Let stand, covered, for 5 minutes.
To serve, ladle chili into bowls. Offer yogurt or sour cream and cilantro to add to individual servings. Top with shredded cheddar cheese. Makes 4 servings.
