Entered a Chili Cook-off, made this chili, I won…. Speaks for itself… That is all! 🙂
1 1/2 pounds ground turkey
½ red onion, diced
1 garlic clove, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
½ cup carrots, chopped
2 medium zucchini, halved lengthwise and sliced*
1 tbsp cumin
1 tsp ground coriander
1 tsp chili powder
1 tsp dried oregano
1 tsp chili pepper flakes
3 tbsp tomato paste
2 cups chicken broth
1 can crushed tomatoes, or coarsely chopped tomatoes packed in puree
1 can chickpeas, rinsed and drained
1 cup spinach, chopped*
1 cup sour cream
1 cup shredded Cheddar cheese
Heat oil in a large stock pot over medium-high heat. Sauté onion and garlic – 2 minutes. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible – cook 5 minutes.
Add peppers and carrots, cook 5 minutes. Season with salt and pepper, coriander, cumin, chili powder, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
Pour in chicken broth, and simmer to reduce liquid slightly, about 5 minutes. Add tomatoes, and chickpeas, and continue cooking at a moderate simmer for ten minutes. Add zucchini, spinach and cilantro and let simmer for at least 1 hour.
Ladle chili into serving bowls. Top with sour cream and cheddar cheese, and serve.