From the Asian Fusion Kitchen
By: Fazia S. Mack
Our in-house Restaurant chef gave the idea of
making turkey chili after I expressed my concern
of having too much left over as my family isn’t too
Keen on having baked or fried turkey.
Inspired by Asian Fusin kitchen in College Park, MD
The Turkey chili may be prepared with variation of meats
From chicken to beef.
1 pound ground turkey or ground beef
1/2 cup coarsely chopped onion
2 cans (14.5 ounces each) diced tomatoes with juice
1 can (16 ounces) pinto beans, drained, rinsed
1/2 cup chunky salsa, your favorite
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
salt and pepper to taste
1/2 cup shredded Cheddar or Mexican blend cheese
1 to 2 tablespoons sliced black olives
Preparation time: 45 min-55 min
In a large skillet over medium heat, brown ground turkey and onion. Drain off excess fat. Transfer browned mixture to the crockpot with tomatoes, beans, salsa, chili powder, and cumin. Stir gently to blend ingredients. Cover and cook on LOW setting for 5 to 6 hours. Taste and season with salt and pepper. Serve with a dollop of sour cream and a little shredded cheese and black olive slices.