Turkey Chilli with Three Beans and Mushrooms
(serves LOTS, at least eight)
2 lbs turkey breast fillets
3 tbsps olive oil
1 package chilli seasoning of your choice, doctored up (I used Carrol Shelby’s and added extra cumin, paprika, onion powder and cayenne)
4 anchovy fillets (in olive oil)
handful mushrooms, cut in bite-size pieces
1 jar Mexican sofrito base
1 large can plum tomatoes, squeezed into pieces
1 soup-size can each: black beans, little pink beans, red beans (really, any beans)
Trim turkey completely and grind in food processor until the consistency of ground beef. Heat oil in a large, heavy-bottomed saucepan and brown chicken until cooked through. Add chilli seasoning and stir well until turkey is coated. Add the anchovies and mushrooms and soften slightly, then add sofrito, tomatoes and beans. Simmer for at least two hours, covered. Serve with sour cream, shredded cheese and cilantro. In a leaf or with tortilla chips, or both!
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