Arizona Sun Dried Tomato Chili Recipe

Ingredients for Arizona Sun Dried Tomato Chili

• Ground Turkey
• 8 oz cremini mushrooms, sliced
• Green Chilies
• 2 cloves garlic, minced
• 1 (6 oz) can tomato paste
• Great Northern Beans
• Sun Dried Tomatoes Packed In Oil
• Dried Thyme
• Dried Basil
• Chili Powder
• Ground Cumin
• Cayenne Pepper
• Dried Oregano
• Paprika
• Salt
• Fresh Cilantro

How to Make Arizona Sun Dried Tomato Chili

1. In a large non-stick skillet, brown 1 lb ground turkey, 8 oz sliced cremini mushrooms, 1 (4 oz) can diced green chilies (undrained), and 2 minced cloves garlic over medium-high heat for 10 minutes, or until the turkey is no longer pink. Stir occasionally.
2. In a large saucepan or Dutch oven, combine 1 (6 oz) can tomato paste, 2 (15 oz) cans kidney beans (rinsed and drained), 6 cups water, 1 cup chopped sun-dried tomatoes (drained), 1 tbsp chili powder, 1 tsp cumin, 1 tsp oregano, 1/2 tsp cayenne pepper (optional), 1 tsp salt, and 1/2 tsp black pepper.
3. Add the browned turkey mixture to the saucepan.
4. Bring the chili to a boil, then reduce heat to medium-low and simmer uncovered for 20 minutes, stirring occasionally.
5. Remove from heat and let the chili stand for 15 minutes before serving. This allows the flavors to meld.