Thanksgiving, Cooking Ideas

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

Cooking Steps:


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.

Serves 4-6.


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