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