Ground Turkey. Not something I use very often. After shopping around the Internet for a recipe I found Southwestern Turkey Chili on the FoodNetwork site. So first mistake was that I picked up Red Kidney beans instead of the spicy black beans. So I had to adjust the heat I added some Cholula Hot Sauce, the greatest stuff on the planet along with some chili powder.
10 ounces lean ground turkey, crumbled
1 tablespoon all-purpose flour
1 tablespoon olive oil
1 (28-ounce) can whole tomatoes
2 (14 1/2-ounce) can spicy black beans
1/4 cup tomato paste
Chopped red onion, for garnish
In a large resealable bag, toss turkey with flour until flour is absorbed into meat. Heat oil in a wide 2-quart pot over medium heat. Add turkey and cook until browned, about 5 minutes. Crush the canned tomatoes by hand and add tomatoes and liquid. Add beans and tomato paste. Simmer over medium-low heat until chili is slightly thick, about 8 minutes. Spoon chili into bowls. Top with onion. Serve hot.
I made some corn muffins with cheddar cheese using the Hodgson Mill Cornbread & Muffin Mix.