© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/2 c peanut oil
10 lbs GROUND DARK TURKEY
2 Large Spanish onions, chopped
2 Large red bell peppers, seeded and chopped
2 chipotle peppers, reconstituted in 1/2-c hot water, minced
1 c chimayo chili powder or regular light chili powder
1/2 c cumin powder, dry roasted in a hot skillet for 2 minutes
1 #10 Can diced tomatoes
1/2 + Gallon TURKEY STOCK
Sea salt and black pepper To Taste
1/2 c fine ground yellow cornmeal
1 Each yellow, red, orange bell pepper, roasted, seeded & julienned
Blue corn tortilla shards, shredded and fried As needed
1 Bunch fresh cilantro, washed, drained and dried
PREPARATION
Heat a heavy bottomed braiser (rondo). Heat peanut oil and add ground turkey. Sauté until turkey is brown.
Add onions and red peppers. Cook with the turkey for 5-10 minutes.
Add the chipotle peppers. Add the chili powder, toasted cumin powder, tomatoes and turkey stock. Maintain 2 gallons liquid during cooking with additional turkey stock. Simmer for one hour.
Season to taste with salt and pepper.
If needed sprinkle the cornmeal on the surface of the chili and blend well to thicken the chili.
SERVICE
Garnish each 8-ounce serving with roasted red, yellow and orange julienned peppers. Add fried blue corn tortilla shards and 1 to 2 sprigs of cilantro.
Yields about 2 gallons.
370 Total Calories
180 Calories from Fat
21 g Total Fat
32 % Daily Total Fat
4 g Saturated Fat
23 % Daily Saturated Fat
105 g Cholesterol
35 % Daily Cholesterol
1280 mg Sodium
53 % Daily Sodium
15 g Total Carbohydrates
5 % Daily Total Carbohydrates
2 g Dietary Fiber
8 % Daily Dietary Fiber
4 g Sugars
31 g Protein
45 % Daily Protein
90 % Daily Vitamin C
10 % Daily Calcium
20 % Daily Iron