Turkey chili - 4

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

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