I always thought that Chili con Carne was a Mexican dish because of his name (‘Carne’ means “meat” in Spanish). But in fact, it is a popular American stew originally from Texas made with meat, onions, tomatoes, chili pepper and NO beans.
This Turkey Chili Con Carne is not the original recipe, but my family enjoys this one. We love to add some fresh avocado on the top instead of the cream it is so much healthier and tastier.
- 1 lbs ground turkey
- 1 large onion
- 2 crushed garlic cloves
- 1 tbsp chili powder
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp cinnamon
- 1 tsp dried oregano leaves
- 1 tsp baking pure cocoa
- ½ tsp red pepper sauce
- 1 bay leaf
- 1 cup chicken broth (low sodium)
- 2 cup organic diced tomatoes, undrained (28 oz)
- 1 can drained red kidney beans (15 oz reduced sodium)
- 1 can drained pinto beans (15 oz reduced sodium)
- Canola oil
- Heat the oil in a large saute pan and cook the onion, garlic until soft. Add turkey and break it up with the spatula. Cook until brown.
- Add all the spices, bay leaf, chicken broth, diced tomatoes and scraped the bottom of your pan. Heat to boiling then reduce heat to low. Cover and simmer for one hour, stirring occasionally.
- Add in beans. Heat to boiling then reduce heat to low. Simmer uncovered about 20 to 30 minutes until desired consistency, stirring often.
- I like to serve this dish in a bowl, with a dash of Tabasco, some shredded cheese, some diced avocado,and add a few corn chips on the side.