Spicy Turkey Chili
Save money and still get fiery flavor by making your own chili powder. Toast one dried chili in a cast-iron skillet until puffed. Remove and discard the seeds. Process the chili into powder in a blender.
1 lb ground turkey
1 medium onion, chopped
14 1/2 oz canned chicken broth
3/4 cup water
8 oz canned tomato sauce
6 oz canned tomato paste
15 oz canned kidney beans
2 tsp chili powder
1/4 tsp ground cumin
1/8 tsp cinnamon
Cook turkey, onion and garlic in a large pot over medium heat until turkey is browned, about 10 minutes.
Add broth, water, tomato sauce, tomato paste, kidney beans, chili powder, cumin and cinnamon to pot.
Bring chili to a boil; reduce heat to medium-low. Simmer until slightly thickened, about 20 minutes.
For a memorable meal, serve this chili in an edible bread bowl. Hollow a crusty round loaf of your favorite bread and fill with chili. Garnish with sprigs of cilantro for an added touch of color.
For a quick lunch idea, top toasted slices of corn bread with leftover chili. Sprinkle with grated Cheddar cheese before serving.