This Spicy Turkey Chili Extravaganza is a hearty and flavorful dish that combines crumbled turkey with a medley of spices, fresh vegetables, and rich broth for a satisfying meal.
Ingredients
1 pound ground turkey
2 tablespoons taco seasoning
1 teaspoon coriander
1 teaspoon oregano
1 teaspoon chili flakes
1 tablespoon tomato paste
2 cups beef broth
1 cup salsa
1 can diced tomatoes
1 can green chilies
1 medium onion
1 medium green bell pepper
1 medium zucchini
to taste none sour cream
to taste none green onions
to taste none shredded cheddar cheese
3 tablespoons oil
Method
In a large pot, warm one tablespoon of oil over medium-high heat. Crumble the turkey into the pot, using a wooden spoon to break it apart. Season with a mix of taco seasoning, coriander, oregano, chili flakes, and a spoonful of tomato paste, stirring until the turkey is thoroughly coated with the spices. Cook until the turkey is nicely browned, adjusting the heat as needed.
Add beef broth to the pot and let it simmer for about 5 minutes to reduce the liquid slightly. Then, mix in salsa, diced tomatoes, and green chilies, continuing to cook at a gentle simmer for 10 minutes. If the chili gets too thick, feel free to add a splash of water to achieve your preferred consistency.
While the chili simmers, heat another tablespoon of oil in a skillet over medium-high heat. Add chopped onions and green bell peppers, stirring occasionally for 5 minutes until the onion becomes translucent and the bell pepper caramelizes slightly. Blend this mixture into the chili and let it simmer on low heat.
In the same skillet, use the remaining tablespoon of oil and heat over medium-high. Add diced zucchini and sauté for about 5 minutes, stirring frequently until lightly browned. Combine the zucchini with the chili, lowering the heat and allowing it to cook for an additional 15 minutes, adding water if needed to adjust thickness.
Ladle the chili into bowls and finish with a dollop of sour cream, sliced green onions, and a sprinkle of shredded cheddar cheese before serving.
