The growing season is coming to an end and I realized I have not used my fresh habanero peppers in any of my recipes. The habanero pepper has a lot of heat and should be used sparingly or in a large dish like chili. Feel free to substitute the turkey with beef, or for you vegetarians, soy crumbles, work really well in this recipe. If you are using the soy crumbles put the onions, garlic and crumble all in at the same time.
1 lb ground turkey
1 large onion diced
1 tbs minced garlic
1 tbs cumin seeds
1 tsp olive oil
11 oz V8
1 14 oz canned diced tomatoes
1 green bell pepper chopped
1 yellow bell pepper chopped
1 habanero diced (optional)
1 14 oz can black beans(rinsed)
1 14 oz can dark kidney beans (rinsed)
1/2 cup frozen corn
1/2 tsp oregano
salt and pepper to taste
1 bunch Cilantro chopped (optional)
1 cup Sharp Cheddar (optional)
In a large pot, heat oil and cumin seeds. When seeds begin to crackle add turkey and brown. Once Turkey is browned add onions, garlic, and habanero. Let cook for about 1 minute. Add diced, tomatoes, V8, bell peppers, black and kidney beans, corns and oregano. Salt and pepper to taste. Cook for about 30 minutes. Top with Cilantro and cheese.
1 lb ground turkey
1 large onion diced1 tbs minced garlic
1 tbs cumin seeds
1 tsp olive oil
11 oz V8
1 14 oz canned diced tomatoes
1 green bell pepper chopped
1 yellow bell pepper chopped
1 habanero diced (optional)
1 14 oz can black beans(rinsed)
1 14 oz can dark kidney beans (rinsed)
1/2 cup frozen corn
1/2 tsp oregano
salt and pepper to taste
1 bunch Cilantro chopped (optional)
1 cup Sharp Cheddar (optional)
In a large pot, heat oil and cumin seeds. When seeds begin to crackle add turkey and brown. Once Turkey is browned add onions, garlic, and habanero. Let cook for about 1 minute. Add diced, tomatoes, V8, bell peppers, black and kidney beans, corns and oregano. Salt and pepper to taste. Cook for about 30 minutes. Top with Cilantro and cheese.
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