Another Turkey Chilli Recipe. Why is this one any different? Well the bouillon cubes give it a richness of flavor that I find most other recipes lack. If it’s too hot, all you can taste is the heat and your mouth goes numb. This chilli is rich and flavorful but low fat and healthy.
When you get the spices, you can make enough for 3 batches, then this dish is a breeze to make. Please lave me a comment if you have any of your own chili recipes to share.
1 lb Organic, Free Range Turkey
1 Medium Onion – Roughly Diced
8oz Mushrooms – Sliced
4 Jalapeño Peppers – Seeded and Scraped
4 Cloves Garlic -Crushed
16oz Can Organic Tomatoes or 8 Very Ripe Fresh Tomatoes – Chopped
1 can Tomato Paste
1 1/2 Tbsp Chili Powder
1/4 tsp Cumin
1/4 tsp Coriander
1 tsp Paprika
1/2 Tbsp Oregano
1 tsp Cocoa Powder
2 Chicken Bouillon Cubes
1/4 tsp Hot Sauce
Freshly Ground Sea Salt and Black Pepper
Brown onion, garlic, mushrooms and turkey in a skillet.
Put everything into a crock pot and cook on high for 4-5 hours.
Serve with finely diced shallot and cheese on top.
