Turkey Chili

Added by Sarah Schipul

15 minutes prep / 1 hour cooking
serves 6

2 cups	onion	chopped
4 cloves	garlic
1 cup	green pepper	chopped
1/4 cup	olive oil
2 35 oz cans	stewed tomatoes	crushed
2 15 oz cans	kidney beans	drained
2 tbsp	tomato paste
3/4 cup	chicken or turkey stock
1.5 tsp	dried chipotle pepper
1 tsp	chili powder
1 tbsp	ground cumin
1 tbsp	dried hot red pepper flakes
1 tsp	dried oregano
1 tsp	salt	plus more to taste
1/2 tsp	black pepper
3 to 4 cups	turkey meat	cooked and shredded
heavy splash	tequila
	cheddar cheese	shredded (optional)
	green onion	sliced (optional)
	sour cream	(optional)

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1.	In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chipotle pepper, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.
2.	Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, cooked turkey meat, and tequila. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.
3.	Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.
4.	Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread.

from http://www.elise.com/recipes/archives/001571turkey_chili.php