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Turkey Chili Bean Stew

We all know that putting chili on the menu is just an excuse to purchase Fritos — at least in our homes. It seems our husbands cannot have one without the other, and we must admit, we agree. There is something about a smokey, spicy chili eaten together with a crunchy, salty corn chip that is irresistible. This recipe uses turkey breast tenders instead of ground turkey and serves as a very fine partner to a Frito — or two!

Turkey Chili Bean Stew

1 tbs. olive oil
1 large onion, chopped
1 carrot, peeled and chopped small
1 celery stick, chopped small
1-2 tbs. chipotle paste
1 green pepper, chopped
1 can diced green chilies
14 oz. can chopped tomatoes
1 cup chicken stock
14 oz. can black beans, rinsed and drained
1 lb. turkey tenders, cut into bite-size pieces
cilantro, chopped, to serve

Heat the oil in a large pan. Cook the onions, garlic, carrots, and celery for 5 minutes to soften. Add the chipotle paste, green pepper, and green chilies. Stir in the tomatoes and the stock, then bring to a simmer. Add the beans and cook for 20 minutes until the sauce thickens. Stir in the turkey and simmer for 5 minutes. Check seasonings, then sprinkle with cilantro and serve.

 

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