Nico's Turkey Jalapeno Chili

Name: Nico's Turkey Jalapeno Chili
Yield: 6
Ingredients: 3 pounds 93% Lean Ground Turkey; ¼ cup of olive oil; 2 cups of coarsely chopped onions; 3 tablespoons of minced garlic; 2 green bell peppers, cored, seeded, and coarsely chopped; 2 red bell peppers, cored, seeded, and coarsely chopped; 4 jalapenos with the seeds finely sliced; 3 cans of diced fire roasted tomatoes; 1 cup of dry red wine; 2 cups of unsalted chicken stock; 1 cup of freshly chopped parsley; 1 whole can of tomato paste; 6 tablespoons of chili powder; 3 tablespoons of ground cumin; 2 tablespoons of dried oregano; 1 tablespoon dried basil; 2 teaspoons of salt; ½ tablespoon fennel seeds; 2 teaspoons of freshly ground black pepper

Nico's Turkey Chili recipe is a fan favorite at Foster Farms, winning our chili cook-off! Jalapenos add heat and flavor, and ground turkey adds lean protein to this crowd pleasing dish.

Prep Time

10 mins

Cook Time

40 mins

servings

Made With:

Oven Roasted Shredded Chicken Breast, Refrigerated - 12 oz

Ingredients

• 3 pounds 93% Lean Ground Turkey
• ¼ Cup of Olive Oil
• 2 Cups of Coarsely Chopped Onions
• 3 Tablespoons of Minced Garlic
• 2 Green Bell Peppers, cored, seeded, and coarsely chopped
• 2 Red Bell Peppers, cored, seeded, and coarsely chopped
• 4 Jalapenos with the seeds finely sliced
• 3 Cans of Diced Fire Roasted Tomatoes
• 1 Cup of Dry Red Wine
• 2 Cups of Unsalted Chicken Stock
• 1 Cup of Freshly Chopped Parsley
• 1 Whole Can of Tomato Paste
• 6 Tablespoons of Chili Powder
• 3 Tablespoons of Ground Cumin
• 2 Tablespoons of Dried Oregano
• 1 Tablespoon Dried Basil
• 2 Teaspoons of Salt
• ½ Tablespoon Fennel Seeds
• 2 Teaspoons of Freshly Ground Black Pepper

Directions

In a large soup pot and a large skillet, cook 3 lbs of ground turkey into skillet with 2 inch slice of butter until well browned and temperature reaches 165°F. Once cooked transfer into soup pot and do not drain grease.

Add onions to skillet until caramelized. Before fully caramelized add sliced jalapenos and cook momentarily. Once cooked transfer onions and jalapenos to soup pot.

Add peppers into skillet stirring frequently until peppers are slightly wilted. Once cooked transfer into soup pot.

To the pot add the fire roasted tomatoes, tomato paste, wine, and all of the herbs and spices.

Add 2 cups of chicken broth and set pot to medium heat.

Cook for 30 minutes stirring frequently.

COOK CHICKEN TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F.

Always use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.