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| Spicy Turkey Chili |
2 tablespoons olive oil
1 pound ground turkey
1/2 small onion, chopped
1 teaspoon ground corriander
1 teaspoon ground cumin
1/4 teaspoon chili powder
1 (15-ounce) can navy beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 1/2 cups water
2 teaspoons chicken base or bouillon granules
1 cup whole-kernel corn
1 (9-ounce) jar Major Grey's Chutney
1/4 cup chopped fresh cilantro
Heat oil in large skillet over medium-high heat. Add turkey
and onion; cook,
stirring occasionally, for 10 minutes or until no longer pink.
Add coriander,
cumin, chili powder and cayenne pepper; cook, stirring
occasionally, for 1
minute.
Mash navy beans in small bowl; add to skillet. Stir in kidney beans, water,
chicken base, corn and chutney. Bring to a boil over medium-high heat.
Reduce to
low; cook, for 15 to 20 minutes or until liquid is reduced. Sprinkle
with
cilantro before serving.
Makes
6 servings
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