Hey everybody! Here is the chili recipe I made during the latest podcast. I like eating things that are nuclear hot, so I added an extra jalapeno and used extra spicy salsa. It gave my buddy hiccups at the superbowl gathering I was at.
- 2 tablespoons olive oil
- 1 medium red onion, finely chopped
- 2 jalepeno peppers, finely chopped
- 3 cloves garlic, minced
- 1 pound ground turkey
- 2 tablespoons taco seasoning
- 1 (14.5 ounce) can black beans, drained and rinsed
- 1 (14.5 ounce) can corn, drained
- 1 (14.5 ounce) can fire roasted tex-mex tomatoes (I found mine at Wal-Mart; if you can’t find it, just use regular diced tomatoes)
- 1/2 cup salsa
- 1 (14.5 ounce) can broth (I used chicken, but feel free to substitute with beef or vegetable broth)
- 1/2 cup chopped cilantro
- 4 ounces cream cheese, softened
- garnish with Mexican cheese, additional cilantro, jalepeno and sour cream, if desired
- Heat oil in a large stock pot. Add diced onion, jalepeno, and garlic, and saute until veggies are tender. Season with salt and pepper to taste.
- Add the ground turkey to the pot and brown all over. Add the taco seasoning and cook for a minute longer.
- Add beans, corn, tomatoes, salsa, broth and cilantro. Allow the chili to simmer lightly, and cook for 30 minutes.
- Add cream cheese to the chili and stir until melted and creamy. Garnish with cheese, cilantro, sour cream and jalepenos, if desired.