May 12, 2010

Santa Fe Skillet Chili

beans, chiles, main dish, One-Dish Dinners, Quick, stovetop, Tex-Mex, tomatoes, turkey

Presented by

42 ratings

Prep time: 10 minutes
Cooking time: 10 minutes
Servings: 4
Partner: Mexican Rice Cornbread

Grandma said this hearty chili was best served with a side of warm corn tortillas or corn bread.

Ingredients

1 small onion
2 cloves garlic
1 to 1 1/4 pounds ground turkey
1 tablespoon chili powder
1 tablespoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
1 (15 1/2-ounce) can chili beans in spicy sauce, undrained
1 (14 1/2-ounce) can Mexican- or chili-style stewed or diced tomatoes, undrained
1 (4-ounce) can chopped green chiles, undrained

Directions

1

Finely chop onion and mince garlic; place in small bowl and set aside.
2

Spray large deep skillet or Dutch oven with nonstick cooking spray.
3

Cook turkey, onion and garlic over medium to medium-high heat, breaking meat apart with wooden spoon.
4

Sprinkle chili powder, cumin and cayenne pepper evenly over turkey mixture. Continue to cook and stir mixture until turkey is browned and crumbly, about 3 minutes. Stir in chili beans with liquid, tomatoes with liquid and chiles with liquid.
5

Reduce heat to medium; cover skillet and simmer 10 minutes, stirring occasionally. Ladle chili into bowls.

Grandma's Secret Trick

Grandma liked to garnish her chili with a variety of toppings, such as chopped cilantro, chopped red onion, sour cream, shredded Cheddar cheese or Monterey Jack cheese, diced avocados and red or yellow bell pepper strips.