Turkey Chili

Recipe Ingredients

2 tablespoons	30ml	Vegetable oil
1/2 lb	227g / 8oz	Ground turkey
1/2 cup	31g / 1.1oz	Chopped onion
1 tablespoon	15ml	Chopped garlic
2 tablespoons	30ml	Tomato paste
3 cups	711ml	Chicken broth or water
1 cup	160g / 5.6oz	Black beans - cooked,
		(about 2 to 2 1/2 cups)
1/2 cup	31g / 1.1oz	Chopped tomatoes
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Ground coriander
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Bayou Blast - see * Note

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

In a soup pot heat oil over medium heat. Add turkey and cook, stirring and breaking up pieces with a wooden spoon, 3 minutes, or until meat is no longer pink. Add onion and cook, stirring, 2 minutes. Add garlic and tomato paste and cook, stirring 2 minutes. Stir in remaining ingredients and bring to a slow boil. Reduce heat to simmering and cook 40 minutes, until sauce reduces slightly and flavors are well blended. Adjust seasonings with salt, pepper and Bayou Blast before serving.

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-006 broadcast 11-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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