Emeril's Turkey And Pinto Bean Chili Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add the ground turkey and cook until browned.
• STEP 2.Add the onions, garlic, and jalapenos to the pot and cook until the vegetables are softened.
• STEP 3.Stir in the chili powder, cumin, oregano, and salt. Cook for another minute to toast the spices.
• STEP 4.Add the diced tomatoes, tomato sauce, and chicken broth to the pot. Bring to a simmer and let cook for 30 minutes.
• STEP 5.Add the pinto beans and cook for an additional 10 minutes.
• STEP 6.Serve the chili hot with your favorite toppings, such as shredded cheese, sour cream, and chopped cilantro.

Cooking Tips

• For a spicier chili, leave the seeds in the jalapenos. For a milder version, remove the seeds and membranes.
• If you prefer a thicker chili, you can mash some of the beans with a fork or blend a portion of the chili in a blender.
• Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Storage and Serving

• Serve the turkey and pinto bean chili hot with your favorite toppings, such as shredded cheese, sour cream, and chopped cilantro.
• Leftover chili can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.