Forget the spoon, use your artichoke leaves to devour this Artichoke Chili. You'll always keep this recipe within reach!
3 cooked Ocean Mist Artichoke hearts, stems and bottoms, chopped
(See “How to Prepare & Cook”)
2 Tbsp. olive oil
1 Red Bell Pepper, diced
1 Green Bell Pepper, diced
1 Yellow Onion, diced
1 lb. ground turkey meat (omit for vegetarians)
1 tsp. garlic salt
2 Tbsp. chili powder
1 tsp. ground allspice
1 tsp. ground cumin
4 (15 oz.) cans Ranch style beans or chili beans
½ cup prepared BBQ sauce
1 can (15 oz.) garbanzo beans, undrained
1 can (15 oz.) red kidney beans, undrained
Cheddar Cheese, for garnish
- In a large pot over medium high heat add olive or canola oil and saute the Red and Green Bell Pepper and Onion until tender.
- Add the ground turkey, garlic salt, chili powder, allspice, and cumin and continue to cook until turkey is no longer pink.
- Add the Ranch beans or chili beans, BBQ sauce, garbanzo beans, kidney beans and cooked chopped Artichokes to meat mixture. Combine by stirring well. Once chili is heated through, reduce heat to a simmer and cook for 15 minutes to allow the flavors to blend. Serve with Artichoke leaves for dipping. A whole cooked Artichoke makes for a perfect bowl to serve the chili! Garnish chili with grated Cheddar cheese and serve!