Turkey chili - 4
12 cups
Ingredients
| Quantity | 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 |
Directions
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