Filled with the robust flavors of tangy tomatoes, warm spices, smoky bacon, sweet corn, and fresh cilantro, Kamut Khorasan Bulgur Wheat Turkey Chili is a delicious way to warm up on a wintry night.
- 4 slices bacon, diced
- 1 cup onion, diced
- 4 cloves garlic, minced
- 1 lb ground turkey
- 1 package Hodgson Mill Organic Cracked Kamut Khorasan Bulgur Wheat
- 1 1/3 cups + 3 1/2 cups chicken broth
- 2, 14.5 oz cans diced tomato
- 2, 15 oz cans black beans, drained and rinsed
- 1 cup frozen corn
- 1, 4.5 oz can chopped green chiles
- 1 tsp. cumin
- 2 tsp. chili powder
- 1/2 tsp. chipotle chili powder
- 1 tsp. kosher salt
- 1 cup shredded Monterey Jack cheese
- 1 cup fresh cilantro, coarsely chopped
- Tortilla chips
In a large soup pot, sauté the bacon until crisp. Remove to a paper towel-lined plate to drain. Pour out all but one Tablespoon of drippings. Cook onion and garlic for 3 minutes, until softened, then add ground turkey, sautéing until it’s cooked through. Remove the mixture to a plate or bowl; set aside. Wipe out pot and place back on the stove.
Add 1-1/3 cup of broth and Kamut Bulgur Wheat to the pot. Bring to a boil, then reduce heat and simmer for 7 to 8 minutes or until the liquid is absorbed. Stir in tomatoes, beans, corn, chiles, turkey mixture, crumbled bacon, paprika, cumin, chili powder, chipotle powder, salt and 3-1/2 cups chicken broth. Bring to a boil, reduce the heat and simmer for 10 minutes.
Serve warm with shredded Monterey Jack cheese, fresh cilantro, and tortilla chips. Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months.
Notes: To make this vegetarian, leave out the turkey and double the Kamut Bulgur Wheat. Use water or vegetable broth instead of chicken broth.
Makes about 8 servings
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