Turkey Chili

4 servings

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Turkey Chili Ingredients

2 tb Vegetable oil	1/2 c Chopped tomatoes
1/2 lb Ground turkey	1 ts Chili powder
1/2 c Chopped onion	1 ts Ground cumin
1 tb Chopped garlic	1 ts Ground coriander
2 tb Tomato paste	1 1/2 ts Salt
3 c Chicken broth or water	1/2 ts Freshly-ground black pepper
1 c Black beans; cooked,	Bayou Blast; see * Note
(about 2 to 2 1/2 cups)

Instructions for Turkey Chili

* Note: See the "Bayou Blast - {Emerils 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. Recipe 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 Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-18-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: TurkeyCuisine: Uncategorized

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