Turkey Chili w Pico di Gallo

Ingredients:

• 1 lb ground Turkey 50-50 white/dark
• 1 15 ounce can prepared Kidney beans rinsed
• 1 tbs ground Cumin
• 1 tbs Oregano
• 4 garlic cloves minced
• 1 tbs Chili Powder
• 1 tsp Cayenne Red Pepper
• 1 cup chicken stock
• 1 10 ounce can of diced tomato w the juice
• 1 tsp salt
• 1 cup chopped cilantro
• 1 tsp pepper
• 1 cup diced onion
• 1/2 cup or one red bell pepper diced
• 1 tbs vegetable oil

Pico di Gallo

• 1 cup very ripe tomatoes chopped with all the juice
• 1 cup diced onion
• 1 cup chopped cilantro
• 1 tbs diced jalapeño (optional)
• 1 tbs fresh squeezed lime juice
• 1 tsp salt
• 1 tsp fresh ground black pepper

Directions:

1. In a hot saucepan add the oil, onion, garlic and turkey.
2. Using a heavy spoon on a high heat brown the turkey while breaking it up into small pieces. Once you have done this you can drain any fat.
3. Now, add all the other ingredients and mix everything together.
4. Bring to a boil and reduce the heat to a low simmer, cover and simmer for 15 minutes then taste for any of the spices and adjust.
5. Remove the lid and allow to simmer for another 15 minutes stirring several times, you want to allow the liquid to reduce and leave a nice chili consistency. You can also adjust by adding more stock if needed.
6. Add pico di gallo ingredients and mix in a bowl. Cover with plastic wrap and let sit in the fridge for an hour.

Enjoy!

-Daniel Mancini

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