Peruvian Style Turkey Chili
Servings: 4
Total Time: 50 minutes
Ingredients
1 tsp olive oil
1 pound ground turkey
2 medium yellow onions, diced
2 bell peppers, diced
1 tsp garlic powder
1/2 tsp cumin
1/4 tsp cayenne
1 TBSP aji amarillo powder
salt & pepper
14-ounce can tomato puree
14-ounce can petite diced tomatoes
1 cup chicken stock
Toppings:
1/2 medium onion, diced
1 jalapeno, stemmed, seeded, and diced
freshly grated Parmesan cheese
Directions
1. Heat the oil in a dutch oven over medium-high heat. Add the turkey, breaking it up as it cooks, until no longer pink, about 5 minutes.
2. Add the onion, bell peppers, garlic , cumin, cayenne, aji amarillo, and 1 tsp salt. Stir to combine and cook until vegetables are tender, about 5 minutes.
3. Stir in the tomato puree, diced tomatoes, and chicken stock. Bring to a boil then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
4. Add salt and pepper to taste. Serve with Toppings on the side.
2. Add the onion, bell peppers, garlic , cumin, cayenne, aji amarillo, and 1 tsp salt. Stir to combine and cook until vegetables are tender, about 5 minutes.
3. Stir in the tomato puree, diced tomatoes, and chicken stock. Bring to a boil then reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
4. Add salt and pepper to taste. Serve with Toppings on the side.
