astray recipes: Turkey chili

Categories: Poultry; Chili
Yield: 12 cups

Measure	Ingredient
	Vegetable cooking spray
2 pounds	Raw ground turkey
2 mediums	Green peppers, seeded and chopped
1 medium	Onion, chopped
1 medium	Jalapeno pepper, seeded and chopped
2 tablespoons	Minced garlic
1 tablespoon	Beef-flavored bouillon granules
3 cups	Water
2½ cup	Cooked pinto beans
2 cans	(28 oz) crushed tomatoes, un-drained
1 can	(6 oz) tomato paste
3 tablespoons	Chili powder
2 teaspoons	Ground cumin
2	Bay leaves
⅛ teaspoon	Salt
⅛ teaspoon	Pepper
½ cup	Chopped green onions

BEV CHRISTENSEN MGBE35A

Coat a large Dutch oven with cooking spray, place over medium heat until hot. Add turkey, cook 5 minutes or until browned, stirring to crumble. Drain turkey in a colander. Wipe Dutch oven dry with a paper towel. Re-coat Dutch oven with cooking spray; place over medium heat until hot. Add green peppers, onion, jalapeno pepper and garlic; saute until tender. Add turkey to Dutch oven. Dissolve bouillon in water; add to Dutch oven with beans and next 7 ingredients. Cover and bring to a boil; reduce heat, and simmer 1 hour, stirring occasionally. Remove and discard bay leaves. Ladle hot chili into a large serving bowl; top with chopped green onions. Yield 12 cups.

Source:Cooking Light. Bev in Orange 9/94

turkey chili - 4