KEY WEST CHILI

YIELDS: 4 SERVINGS
PREP TIME: 10 MINUTES
TOTAL TIME: 45+ MINUTES





INGREDIENTS


REFRIGERATED ITEMS

PANTRY ITEMS

1-1/4 lbs. ground turkey
(NOT turkey breast)
1 envelope of McCormick Chili Seasoning Mix
(TexMex Style)
4oz of lime juice
(Key Lime preferred)
2-10oz cans of Rotel Diced Tomatoes
(Mexican Style)
1 large bell pepper - diced
(orange, yellow or red)
1-8oz can of tomato sauce
(no salt added)
1 cup of Orzo pasta
(whole wheat preferred)

OPTIONAL ITEMS

Saltine Crackers • Diced Sweet Onion • Shredded Cheddar Cheese • Sour Cream





COOKING INSTRUCTIONS


1.) In a large pot on high heat, brown the ground turkey while breaking it into small crumbles.

2.) DO NOT drain off the little bit of moisture in the pot. Instead, add the seasoning mix to the meat and stir it thoroughly. After this step you should no longer be able to tell it's not ground beef and I promise you won't be able to taste the difference when it's done!

3.) Add in the Rotel Tomatoes (undrained) and tomato sauce, then stir together.

4.) Add in the diced bell pepper, lime juice and orzo pasta, then stir together. Make sure to get most of the pasta deep down into the mix.

5.) Keep stirring the top down to the bottom until you reach a low boil, then cover and reduce the heat to a simmer.

6.) 15 minutes later stir everything together and leave uncovered to simmer for another 15 minutes. Keep repeating this step OR go to the next...

7.) At this point the chili is ready to eat, but as with all chili, the longer you let it simmer the better it will taste.


This recipe will render a very thick and mildly spicy chili. If you like your chili extra hot try adding in a chopped Jalapeño pepper or even a Habanero pepper. This recipe can easily be doubled to create a larger batch, but make sure you use a larger pot. When I cook up a large batch to share, I usually hand out saltines to people to scoop right out of the pot a bite size taste first. It's thick enough that I've always used saltines instead of a spoon to eat it!

Optionally you can garnish with any combination of the traditional chili toppings such as Sour Cream, Shredded Cheddar Cheese and Diced Sweet Onion, but I rarely do.



TWO PEAS