Turkey Chili 4
Ingredients| BEV CHRISTENSEN MGBE35A 1 vegetable cooking spray 2 lb raw ground turkey 2 medium green peppers, seeded and chopped 1 medium onion, chopped 1 medium jalapeno pepper, seeded and choppe, d 2 tbsp minced garlic 1 tbsp beef-flavored bouillon granules 3 cup water 2 1/2 cup cooked pinto beans 2 can (28 oz) crushed tomatoes, un-drain, ed 1 can (6 oz) tomato paste 3 tbsp chili powder 2 tsp ground cumin 2 bay leaves 1/8 tsp salt 1/8 tsp pepper 1/2 cup chopped green onions |
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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
Servings:
12
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