Spicy Turkey And Eggplant Chili
|Vegetable oil||2 Tablespoon|
|Eggplant||1 Medium, chopped|
|Onion||1 Large, chopped|
|Chili powder||1 Tablespoon|
|Cayenne pepper||3⁄4 Teaspoon|
|Ground turkey||1 Pound|
|Canned black beans||16 Ounce, drained and rinsed|
|Canned red kidney beans||16 Ounce, drained and rinsed|
|Canned tomato sauce||8 Ounce|
|Celery stalks||2 , chopped|
|Green bell pepper||1 , chopped|
|Garlic||3 Clove (15 gm), chopped|
|Ground cumin||1 Teaspoon|
Heat oil in heavy large skillet over medium heat.
Add eggplant, onion, chili powder and cayenne pepper and cook until vegetables are tender, stirring frequently, about 7 minutes.
Add turkey and cook until no longer pink, breaking up with back of spoon, about 5 minutes.
Add all beans, tomato sauce, celery, bell pepper, garlic and cumin.
Bring to simmer.
Cover and simmer 30 minutes, stirring frequently. (Chili can be prepared 1 day ahead. Cover and refrigerate. Before serving, rewarm over medium heat, stirring frequently.)
Ladle chili into bowls and serve.