1 large onion, cut into ½-inch dice (about 1½ cups)
2 large cloves garlic, minced (about 1 tablespoon)
1 medium jalapeno pepper, seeded and minced (about 1 tablespoon)
2 pounds ground turkey breast
1 teaspoon kosher salt
1 (28-ounce_ can low-sodium whole tomatoes
½ cup water
3 tablespoons ancho chile powder
4 teaspoons ground coriander
½ teaspoon freshly ground black pepper
¼ teaspoon hot paprika
2 tablespoons minced oregano
1 (15-ounce) can red beans, drained and rinsed
Chopped cilantro (optional)
Chopped red or green onion (optional)
8 (8-inch) sprouted corn tortillas
Heat the extra-virgin olive oil in a large, heavy-bottomed pan over medium heat. Add the onions and cook, stirring, for about 3 to 5 minutes, until translucent. Add the garlic and jalapeno and cook 1 minute longer.
Stir in the ground turkey and the salt and cook the turkey for about 5 minutes, breaking up the pieces with a wooden spoon, until it loses its pink color.
Crush the tomatoes with your hands and add them to the pan with their juice. Add the water and the ancho chile powder, cumin, coriander, black pepper, and paprika. Cook for 30 minutes at a gentle simmer, stirring occasionally.
Add the oregano and red beans and simmer for about 20 to 30 minutes, until the beans are heated through. Thin out the chili as desired with additional water if necessary.
Garnish as desired, just before serving, with one of the optional toppings, and serve with warm sprouted corn tortillas, wrapped in foil and heated in the oven at 300 degrees F. for about 5 minutes.
Note... you should cook the chili for 1 hour to 1 hour and 40 minutes. Cut down hot spices if you want a milder chili
Recipe by Good Food Buzz at http://www.goodfoodbuzz.com/2012/05/08/turkey-and-red-bean-chili/