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Turkey Chili

Makes 6 servings.

  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 pound ground turkey
  • 1/4 cup milk
  • 2 teaspoons ORTEGA Taco Seasoning Mix
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 (16-ounce) jarORTEGA Black Bean and Corn Salsa
  • 1 (12-ounce) can beer
  • 1 cup water
  • 1/3 cup CREAM OF WHEAT Hot Cereal (Instant, 1-minute, 2-1/2-minute or 10-minute cook time), uncooked
  • 2 (16-ounce cans)JOAN OF ARC Kidney Beans, drained
  • Sour cream (optional)
  • Shredded Cheddar cheese (optional)
  • Fresh chopped cilantro (optional)
  • HEAT oil in large stockpot over medium-high heat. Add onion and bell pepper. Cook and stir until tender, about 5 minutes.
  • STIR in ground turkey, milk, taco seasoning, salt, pepper and cumin. Cook and stir 5 minutes longer or until turkey is cooked.
  • STIR in salsa, beer, water and Cream of Wheat. Bring to a boil; turn down heat and simmer 15 minutes. Add beans; heat 5 minutes longer. Serve immediately. Top with sour cream, Cheddar cheese and cilantro, if desired.
  • Tip: If leftover chili gets too thick, simply add some water. Or use leftover chili as a great-tasting condiment for your favorite burger or hot dog.