Mexican Turkey Chili

Mexican Turkey Chili 1


1 pound ground turkey or chicken

1 cup chopped onions

1 clove garlic, minced

1 cup chopped bell pepper

1 cup chopped or grated carrot

1 1/2 cup tomato sauce

1 1/2 cup salsa

1 can black beans, drained and rinsed OR 1 small can corn niblets, drained

1 1/2 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 to 1 tablespoon brown sugar

salt and pepper to taste

12 oz bow-tie pasta, uncooked (about 7 cups dry)

sour cream

shredded cheddar cheese

chopped green onions


In a large, non-stick skillet, brown ground turkey over medium heat until no longer pink. Break up any large chunks with a fork. Add onions, garlic, bell pepper, and carrots. Cook and stir for 5 minutes, until vegetables have softened.

Stir in tomato sauce, salsa, beans or corn, chili powder, cumin, oregano and brown sugar.

Bring mixture to a boil, then lower heat and simmer for 10-15 minutes, stirring occasionally.

Meanwhile, prepare pasta according to package directions. Drain well. Divide pasta among six plates. Ladle chili over pasta. Place a dollop of sour cream in the center, then sprinkle with cheese and green onions.