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I always seems to have a surplus of squash and zucchini during the summer. This is a perfect way to incorporate extra veggies to "fool" those that don't always want to eat theirs and a way to use up the surplus from your garden.  2 Tbsp Olive Oil
1 lbs Ground Turkey 1 Medium Onion 2 Cloves Garlic 1 Poblano Pepper 1 Jalapeno Pepper 1 Yellow Squash 1 Zucchini 1 Orange Bell Pepper 1 Tbsp Tomato Paste 1 c Jack Daniels Whiskey 2 c Beef or Chicken Stock 1 14.5oz can Diced Fire Roasted Tomatoes 1 15.5oz can Black Beans 2 Tbsp Chili Powder 1 Tbsp Smoked Paprika 1 Tbsp Dried Oregano 1/2 tsp Red Pepper Flakes Kosher Salt and Fresh Ground Black Pepper In a large stock pot heat the olive oil. Season the ground turkey with salt and pepper. Add to the pot once the oil is hot, but not smoking. Brown the ground turkey on both sides and break it up into small bits with a spoon or spatula. Dice the Onion, garlic, yellow squash, zucchini and orange bell pepper. Finely dice the poblano pepper and jalapeno pepper. Add all the veggies to the browned turkey and stir to combine. Let the veggie and turkey mixture cook for 8 -10 minutes. Carefully add the Jack Daniels to the mixture. Scrap up all the yummy brown bits off of the bottom of the pot and stir to combine it all. Let the whiskey cook out for about 5 minutes. Add the tomato paste, chili powder, smoked paprika, oregano and red pepper flakes. Stir to break up the tomato paste. Add the fire roasted dice tomatoes and beef or chicken stock. Stir to combine it all. Bring the mixture to a simmer. Cover the pot and reduce heat. Let the mixture cook for 20 minutes on a low simmer. Drain and rise the black beans. Add them to the chili; stirring to combine. Let the chili simmer, uncovered, for 10 minutes. Taste the chili and add salt and pepper if need. Serve the chili with your favorite toppings... cheese, chives, sour cream, extra hot sauce. Yum! Serves 6 - 8 people
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Dawn GreenblatWhat's Cooking With Dawn Archives
June 2022
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