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Jenn Abadie Scioneaux
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2 tablespoons olive oil
1 medium red onion, finely chopped
2 jalapeno peppers, finely chopped
3 cloves garlic, minced
1 pound ground turkey, or lean ground beef
2 tablespoons taco seasoning
1 (14.5 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can corn, drained
1 (14.5 ounce) can rotel tomatoes
1/2 cup salsa
1 (14.5 ounce) can chicken or beef broth
1/2 cup chopped cilantro
4 ounces cream cheese, softened
shredded cheese (optional)
sour cream (optional)
Heat oil in a large stock pot. Add diced onion, jalapeno, and garlic, and saute until veggies are tender. Season with salt and pepper to taste.
Add the ground turkey to the pot and brown all over. Add the taco seasoning and cook for a minute longer.
Add beans, corn, tomatoes, salsa, broth and cilantro. Allow the chili to simmer lightly, and cook for 30 minutes.
Add cream cheese to the chili and stir until melted and creamy. Garnish with cheese, sour cream and jalapenos, if desired.