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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.
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