THIS IS A TWO-PART PROCESS.

Heat a skillet over medium high heat. Add the oil and chopped onions and cook until soft, lightly brown, about 5 minutes. Add garlic and cook for another minute.

Place cooked onion/garlic mixture in crockpot. Add tomatoes, chicken broth, beef broth, salt, pepper, Splenda, cumin, chile powder, mexican oregano. Mix well. Place on HIGH heat for 1 hour. Lower to LOW and add cooked, ground turkey. Cook for another 20 minutes.

Serve garnished with sour cream, cilantro, and if you wish, some more shredded cheese.

NOTES : Risa's notes:

* I used cooked turkey that I put through a food processor and I ground it finely. I then browned it a bit in a skillet over medium-high heat. Then I added it to the crockpot after the chili had cooked down a bit. If you are starting from freshly ground turkey, cook it with the browned onions and garlic until it has lost its pink color and is fully cooked and browned.

If you can't find garlic oil in your stores, just put a clove or two of garlic in cold oil. Let it heat together. Before it starts to brown, turn off the heat and let the garlic sit in the oil for a few minutes while you prepare the rest of the ingredients for the chili (I prep all the ingredients before actual cooking). By the time you finish prepping (chopping, opening cans, organizing the spices to go in, things like that), the oil will have absorbed a bit of the scent and flavor of the garlic. This will be good enough to cook in. Otherwise, just use plain olive oil.

From: RisaG.Adapted from Fast & Easy by Suzanne Somers
FOR PERSONAL USE ONLY. RIGHTS RESERVED.
Posted By: RisaG, Via: Chile Head Mailing List
Post Date: 2-01-03