EMERIL'S TURKEY AND PINTO BEAN CHILI
This wholesome one-pot dinner from Emeril Lagasse is a crowd-pleaser with enough leftovers to go around. It's made with ground turkey, thick-cut bacon, diced tomatoes, red bell peppers, and pinto beans.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 55m
Number Of Ingredients 12
Steps:
- In a large Dutch oven or other heavy pot, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Add onions and bell pepper and cook, stirring occasionally, until vegetables soften, about 3 minutes. Add turkey, chili powder, cumin, garlic, and oregano and cook, breaking up meat with a wooden spoon, until cooked through and lightly browned, 6 to 8 minutes. Season with salt and pepper.
- Add tomatoes and juice, beans, and 2 cups water. Bring to a boil. Reduce to a rapid simmer, partially cover, and cook, stirring occasionally, until sauce thickens, 20 minutes. (To store, refrigerate cooled chili in an airtight container, up to 3 days.) Serve topped with cilantro.
Nutrition Facts : Calories 331 g, Fat 13 g, Fiber 7 g, Protein 30 g, SaturatedFat 3 g
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