- 3 pounds, Ground turkey
- 2 ounces, Olive oil
- 12-16 ounces, Diced onions
- 2-3 ounces, Chili Powder
- 2-3 ounces, Ground cumin
- ½ oz (1TB), Ground black pepper
- 2-3 ounces, Hot sauce
- ½ oz (1TB), Salt
- 4-5 ounces, Tomato paste
- 3-4 pounds, Diced tomatoes
- 10-12 ounces, Black beans (pre-cooked)
- 10-12 ounces, Northern beans (pre-cooked)
- 10-12 ounces, Kidney beans (pre-cooked)
- 2 quarts, Water
- Shredded cheese
- Minced cilantro
- Sour cream
- Lime wedge
- Diced green onion
Pour a small amount of olive oil in a tilt skillet. Heat Add onions, cook until slightly soft. Add Turkey and cook until done. (Turkey must reach 165 degrees)
Add Chili powder, Cumin, Salt, Pepper, stir and cook for 1 minute.
Add hot sauce, tomato paste, and water. Stir until completely combined.
Add Tomatoes and all the beans. Try not to stir too much at this point so the beans do not break apart.
Bring to a boil and cook for 45 minutes to 2 hours as needed.
Add water at the end for desired consistency.
Recipe adapted by Chef Rob Koeller, owner of Culinary Concepts & Hospitality Consultants