Spicy Turkey Chili
A comforting homemade dish with an extra special taste.
2 tablespoons olive oil
1 pound ground turkey
1/2 small onion, chopped
1 teaspoon ground corriander
1 teaspoon ground cumin
1/4 teaspoon chili powder
1 (15-ounce) can navy beans, rinsed and drained
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. Add coriander, cumin, chili powder and cayenne pepper; cook, stirring occasionally, for 1 minute.
2. 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. Sprinkle with cilantro before serving.
Makes 6 servings.
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