Turkey Chili by Jessica Arban

Chef Ron’s version

GARBANZO AND TURKEY CHILI WITH GATA AND OYSTER SAUCE

Prep Time: 15 minutes

Cooking time: 11 minutes

Yield: 6 to 8 servings

2 tablespoons olive oil

1 small red onion, peeled and diced small

1 medium size green bell peppers, seeded and diced small

3 cloves garlic, minced

1 large turkey sausage, (7 oz), cut in half horizontally and then diced small

1 pound ground lean turkey

1 container sliced button mushrooms (8 oz)

1 ½ teaspoon chili powder, cumin powder

2 tablespoons oyster sauce

1 can Campbell’s tomato soup – (10 oz)

1 can light coconut milk @ 2 cups

1 small can of cooked garbanzo beans, drained, rinsed and pat dry, skin or some husk removed.

Heat a large stock pot for about 30 seconds over medium to high heat.

Add oil.

Add onions and bell peppers and cook for 2 minutes stirring constantly until onions are slightly brown.

Add garlic, sausage, ground turkey, button mushrooms, chili and cumin powder and cook for 3 minutes.

Use a wooden spatula and keep stirring to break down ground turkey into small pieces.

Add oyster sauce, tomato soup and coconut milk.

Cover and bring to boil and allow to it to boil for 4 minutes.

Add garbanzo beans, uncover and adjust the heat to medium.

Simmer for another 2 minutes.

Remove from the stove and divide into 6 to 8 serving bowls.

Serve hot.