Fantastical Turkey Chili

Since Eric made me roast a small child (19lb turkey ), I have tons of leftovers and I can't really keep having one Thanksgiving meal after another (turkey, stuffing, potatoes, cranberry, green beans..over and over and over again). So, I figured I'd make some spicy turkey chili :) Eric, John and Johns friends who are currently over absolutely DESTROYED this! I ended up writing it down in my cookbook for future use :)

Ingredients

    * 3 tablespoons vegetable oil, divided
    * 1 1/2 pounds turkey breast or ground turkey
    * 1 (1 ounce) package chili seasoning mix (mild or hot)
    * 1 teaspoon ground coriander
    * 1 teaspoon dried oregano
    * 2 teaspoons chili pepper flakes
    * 2 tablespoons tomato paste
    * 1 (14.5 ounce) can beef broth
    * 2-3 jalapenos, sliced (it's your choice whether or not you want to take out the seeds)
    * 1 (7 ounce) can salsa
    * 1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
    * 1 (7 ounce) can chopped green Chile peppers
    * 1 medium onion, finely chopped
    * 1 green bell pepper, diced
    * 3 medium zucchini, halved lengthwise and sliced
    * 1 container of chicken stock (optional). If you don't want to use chicken stock, you can use water.
    * 1 bunch green onions, chopped
    * 1 cup sour cream
    * 1 cup shredded Cheddar cheese

Directions

1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
 
2. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, jalapenos, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding chicken stock.
 
3. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
 
4. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with chicken stock as needed.
 
5. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.


* * * *  This might come out different with ground turkey verses using a roasted turkey breast!! * * * *