Chili Con Carne with Avocado Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
10
- Ingredients
- 3 cups onions (chopped)
- ¼ cup vegetable oil
- 1 Tbsp garlic cloves (minced)
- 53 ozs ground Turkey
- ¼ cup Chili powder
- 1 Tbsp ground Cumin
- 2 tsps Cumin
- 1 Tbsp red peppers (crushed)
- 4 cups crushed Tomatoes
- 1 cup turkey breasts (or chicken broth)
- 3 Tbsps Cider vinegar
- 3 cups canned red Kidney beans (rinsed and drained)
- 1 large, green Bell pepper chopped (reserve a handful for garnish)
- 1 large, red Bell pepper chopped (reserve a handful for garnish)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 Avocado (diced; for garnish)
- 1 small onion (peeled and diced; for garnish)
- fresh cilantro (for garnish)
Preparation steps
1.
In a large pot or Dutch oven, set over medium heat, saute the onions for about 5 minutes or until soft. Add the garlic and cook for 1 minute longer, stirring occasionally.
2.
Add the ground turkey and continue cooking, stirring and breaking up any lumps, for about 10 minutes, or until browned. Add the chili powder, cumin, paprika, and crushed red pepper; and cook the mixture, stirring, for 1 minute. Add the crushed tomatoes, broth, and vinegar and bring the mixture to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 30 minutes, or until the turkey is tender and the flavors have blended.
3.
Add the kidney beans, bell peppers, salt and black pepper to taste and simmer the mixture, uncovered, for 10 to 15 minutes, or until the bell peppers are tender. Serve in bowls. Garnish with avocado, onion, and cilantro. Serve.
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