Title: Turkey Chili
Categories: Essnce12
Yield: 4 servings

2 tb Vegetable oil
1/2 lb Ground turkey
1/2 c Chopped onion
1 tb Chopped garlic
2 tb Tomato paste
3 c Chicken broth or water
1 c Black beans; cooked,
(about 2 to 2 1/2 cups)
1/2 c Chopped tomatoes
1 ts Chili powder
1 ts Ground cumin
1 ts Ground coriander
1 1/2 ts Salt
1/2 ts Freshly-ground black pepper
Bayou Blast; see * Note

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.

In a soup pot heat oil over medium heat. Add turkey and cook, stirring and
breaking up pieces with a wooden spoon, 3 minutes, or until meat is no
longer pink. Add onion and cook, stirring, 2 minutes. Add garlic and tomato
paste and cook, stirring 2 minutes. Stir in remaining ingredients and bring
to a slow boil. Reduce heat to simmering and cook 40 minutes, until sauce
reduces slightly and flavors are well blended. Adjust seasonings with salt,
pepper and Bayou Blast before serving. This recipe yields 4 to 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-006 broadcast 11-17-1997) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

11-18-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.