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Preparation time
15 minutes
Total time:
1 hour
Serves
4
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Ingredients
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30 mL (2 tbsp.) extra virgin olive oil
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1 diced onion
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2 garlic cloves, finely chopped
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450 g (1 lb.) ground turkey
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To taste, salt and freshly ground pepper
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1 red bell pepper, diced
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1 banana pepper, diced
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1 cinnamon stick
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1 jar (660 mL) Stefano Arrabbiata Sauce
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1 can (398 mL) (14 oz.) red kidney beans
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1 can (398 mL) (14 oz.) white kidney beans
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30 mL (2 tbsp.) raisins (optional)
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15 mL (1 tbsp.) lime juice (about 1 lime)
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30 mL (2 tbsp.) dark cocoa powder (unsweetened)
Garnishes of your choice to taste
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Finely diced jalapeno pepper
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Tortilla chips
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Sour cream
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Lime
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Grated Monterey Jack cheese
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Directions
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In a large Dutch oven over medium high heat, add olive oil. When olive oil is hot, add onions and garlic and sauté until softened, about 3 to 4 minutes.
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Add ground meat. Season with salt and pepper and cook until meat is browned, about 5 to 7 minutes.
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Add red pepper, banana pepper and cook until peppers have softened, about 2 to 3 minutes. Stir in cinnamon stick, Arrabbiata sauce, red and white kidney beans, raisins, and lime juice. Bring to a boil.
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Add cocoa powder. Reduce heat to low and let chili simmer, covered, stirring occasionally, until thickened and flavours marry, about 45 minutes. Taste for seasoning and adjust as needed.
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Serve in a bowl with your favorite garnish.
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