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Served with lime sour cream … Yum!
For the chili:
Add oil to a Dutch oven, on medium high heat. Once oil is hot add onion and jalapeno and saute until tender, about 3 minutes. Add ground turkey and continue to saute until turkey is browned. Add diced tomatoes, tomato sauce, chipotle pepper, chili spice mix, salt and drained kidney beans. Stir, cover and simmer on low heat for 1 hour.
For the lime sour cream:
In a small bowl, combine 1/2 cup sour cream with 1 tablespoon of fresh squeezed lime juice. Mix well and set aside in refrigerator.
To serve, top each bowl of chili with a handful of shredded cheese and a dollop of lime sour cream.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!