Texas Turkey Chili

Chili is one of those fantastic dishes that requires (usually) very little effort but a lot of time to allow the flavours to really blend and mesh together in a big pot. I am the beef and bean kind of Chili gal but upon watching one of my favourite reality shows, Top Chef, I have learned that a true "Chili" doesn't have beans. So this meant I had to give that a try. I am also looking at cutting out some unnecessary fat or at least work on reducing my own unnecessary fat and since I certainly don't foresee myself giving up on delicious food, why not hunt out some healthier and still tasty recipes?

I present to you....

Texas Turkey Chili

Vegetable oil

1 1/2 pounds ground turkey

1 package taco seasoning mix (I use a spicy one)

1 1/2 teaspoon ground coriander

1 teaspoon dried oregano

1 1/2 teaspoon chili pepper flakes

1 can of tomato paste (possibly two)

1 tetra pack of beef broth

2 cups of chunky salsa

1 large can crushed tomatoes, or coarsely chopped tomatoes packed in puree

1 can chopped green chile peppers

1 white onion, finely chopped

1 red bell pepper, diced

1 yellow bell pepper, diced

3 medium zucchini, halved lengthwise and sliced

1 bunch green onions, chopped

1 cup sour cream

1 cup shredded Cheddar cheese

Directions

1. Heat some oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and two tablespoons of tomato paste. Mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
2. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, rest of the tomato paste, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water or more tomato paste.
3. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.

4. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more or set to simmer for as long as you like. I usually let my chili simmer for about an hour.
5. Ladle chili into serving bowls. Serve with green onions, sour cream and/ or shredded cheese.

Note: I have added bacon to this chili and kidney beans as my husband likes them. That said, I far preferred the original recipe. It is delicious.