Arizona Sun-dried Tomato Chili Recipe
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This twist on standard chili combines ground turkey, sun-dried tomatoes, mushrooms, white beans, tomato paste, and a host of spices into a chunky soup recipe that's ready in a snap.
Ingredients
- 1 pound ground turkey
- 2 cans (4 ounces each) sliced mushrooms, drained
- 2 cans (4 ounces each) chopped green chiles
- 1 tablespoon chopped garlic
- 12 ounces tomato paste
- 3 cans (15 ounces each) Great Northern beans, drained and rinsed
- 7 ounces sun-dried tomatoes in oil, drained and coarsely chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 3/4 teaspoon salt
- Fresh chopped cilantro for garnish, optional
- Brown turkey, mushrooms, chiles and garlic in a large nonstick skillet over medium-high heat for 10 minutes or until turkey is no longer pink. Stir occasionally.
- In a large saucepan, add the tomato paste, beans, 6 cups water, sun-dried tomatoes, thyme, basil, chili powder, cumin, cayenne, oregano, paprika and salt. Add turkey mixture to saucepan and boil over high heat. Reduce heat to medium; simmer uncovered for 20 minutes, stirring occasionally.
- Allow the chili to stand for 15 minutes before serving. Garnish with chopped cilantro, if desired.
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