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Chipotle Olive Turkey Chili

Source: National Turkey Federation
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  24 servings
1/4 Cup canola oil
4 Pounds ground turkey
2 Pounds yellow onions, chopped
1-1/2 Pounds green bell peppers, seeded and diced 1/2-inch pieces
1/4 Cup minced garlic
2-1/2 Quarts turkey stock or low sodium chicken broth
2-1/2 Quarts cooked or canned pinto beans, rinsed and drained
1 Quart California ripe olives, halved
1 Quart amber beer
3/4 Cup tomato paste
1/3 Cup chipolte chile powder
4 Teaspoons ground cumin
2 Teaspoons kosher salt
1 Teaspoon freshly ground black pepper
1-1/3 Cups chopped parsley
As needed sour cream
As needed shredded Cheddar cheese
Chipotle Olive Turkey Chili Recipe at
Heat oil in a stockpot over medium-high heat. Add ground turkey and onions. Cook for 5 minutes, stirring occasionally and breaking up turkey until crumbled and lightly browned.

Mix in green peppers and garlic and continue cooking for another 2-3 minutes. Stir in broth, beans, olives, beer, tomato paste, chile powder, cumin, salt and black pepper.

Bring to a boil and immediately reduce heat to low. Cover and simmer for 10 minutes. Uncover, stir in parsley and cook for 5 more minutes.

Serving suggestion: Garnish with sour cream or shredded Cheddar cheese.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 02/10/2009
Nutrition Facts per Serving
Yield:   24 servings
Calories: 321
Fat. Total: 12g
Protein: 22g
Carbohydrates, Total: 32g
Sodium: 696mg
% Cal. from Fat: 34%
Cholesterol: 60mg
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