Terriffic Turkey Chili

Hey Mags...debated going out or cooking up the chili recipe you gave me from the web site allrecipes.com...think it will be chili tonight!

Ingredients:

3 tablespoons vegetable oil, divided
1 1/2 pounds ground turkey
1 (1 ounce) package taco seasoning mix (chili seasoning mix works as well)
1 teaspoon ground coriander
1 teaspoon dried oregano
1 teaspoon chili pepper flakes
2 tablespoons tomato paste
1 (14.5 ounce) can beef broth (used boxed broth)
1 (7 ounce) can salsa
1 (14.5 ounce) can crushed tomatoes or coarsely chopped tomatoes packed in puree
1 (7 ounce) can chopped green chili peppers (used only 1...like ours a little milder)
1 medium onion, finely chopped
1 green bell pepper, diced
3 medium zucchini, halved lengthwise and sliced (omitted...not a fan)
1 bunch green onions, chopped
1 cup sour cream
1 cup shredded Cheddar cheese

Directions:

• Heat 1 tablespoon of oil in large stock pot over medium-high heat.  Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible.  Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix well until meat is evenly coated with seasonings.  Continue cooking, reducing heat if necessary, until turkey is well browned.
• Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes.  Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes.  Adjust the thickness at any time you feel necessary by adding water.
• While chili is still cooking, heat one tablespoon of oil in large skillet over medium-high heat.  Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned.  Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
• In the same skillet, heat the remaining tablespoon of oil over medium-high heat.  Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned.  Add the zucchini to chili, reduce heat, and continue cooking 15 minutes more.  Again, adjust the consistency with water as needed.
• Ladle chili into serving bowls.  Top with sour cream, green onion, and cheddar cheese, and serve.

Short note....felt there was no need to dirty another pan.  I did the green pepper and onions first, then proceeded with the rest of the recipe and just added to chili when called for.  My additude is that why waste the flavor in that pan!!  If you use the zucchini....I would also do it before starting.  Just put to the side until needed.

Since I have cooked this evening...I will be dining out tomorrow!!!  And if there are leftovers....I know who might take them.