I know it's probably too soon to post another food pic thread, but I made this last night while trying to use up things in the fridge, except the ground turkey, which still had plenty of time.
The first time I made turkey chili, I didn't realize I was out of Rotel. I like Rotel tomatoes. A lot. But the cooking had started, so I needed to make do. I found a can of Spicy V-8 in the fridge and half a jar of salsa. I used them and they have now become part of the recipe for turkey chili.
I don't remember the reason I added mushrooms that time, but I probably had some that were heading south, so I diced them and added them to the pot.
Here's how it goes:
In addition to this, I had some ground beef (about 1/2 pound) that I needed to use:
Mushrooms, before dicing:
Yes, I cheat and use Guidry's fresh cuts, about 3/4 of a container plus a few extra cloves of garlic, sweating in olive oil:
Penzey's Chili 9000: Hand-mixed from: Ancho Chili Pepper, Cumin, Garlic, Cilantro, Onion, Paprika, Cayenne Pepper, Lemon Peel, Mexican Oregano, Black Pepper, Cocoa Powder, Citric Acid, Turmeric, Cinnamon, Coriander, Ginger, Natural Smoke Flavoring, Fenugreek, Cloves, Fennel, Nutmeg, White Pepper, Anise Seed, Jalapeño Pepper, Star Anise, Cardamom.