Arizona Sun-dried Tomato Chili
Recipe from Family Circle

This twist on standard chili combines ground turkey, sun-dried tomatoes, mushrooms, white beans, tomato paste, and a host of spices into a chunky soup recipe that's ready in a snap.


Arizona Sun-dried Tomato Chili

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Servings: 8 servings
Prep Time: 15 mins
Total Time: 45 mins
Related Categories: Turkey Soup
 
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Ingredients
  • 1  pound
    ground turkey
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  • 2  cans (4 ounces each)
    sliced mushrooms, drained
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  • 2  cans (4 ounces each)
    chopped green chiles
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  • 1  tablespoon
    chopped garlic
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  • 12  ounces
    tomato paste
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  • 3  cans (15 ounces each)
    Great Northern beans, drained and rinsed
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  • 7  ounces
    sun-dried tomatoes in oil, drained and coarsely chopped
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  • 1  teaspoon
    dried thyme
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  • 1  teaspoon
    dried basil
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  • 1  teaspoon
    chili powder
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  • 1  teaspoon
    ground cumin
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  • 1  teaspoon
    cayenne pepper
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  • 1  teaspoon
    dried oregano
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  • 1  teaspoon
    paprika
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  • 3/4  teaspoon
    salt
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  •  
    Fresh chopped cilantro for garnish, optional
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Directions
1.
Brown turkey, mushrooms, chiles and garlic in a large nonstick skillet over medium-high heat for 10 minutes or until turkey is no longer pink. Stir occasionally.
2.
In a large saucepan, add the tomato paste, beans, 6 cups water, sun-dried tomatoes, thyme, basil, chili powder, cumin, cayenne, oregano, paprika and salt. Add turkey mixture to saucepan and boil over high heat. Reduce heat to medium; simmer uncovered for 20 minutes, stirring occasionally.
3.
Allow the chili to stand for 15 minutes before serving. Garnish with chopped cilantro, if desired.
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