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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Tis the season of rabid football fans everywhere. We have several who frequent our home during the sport. I cook this up, leaving to visit my friends who aren't so rabid, letting the boys talk, scream, cheer and boo to their hearts content. They lick their bowls clean, then when I come home I rewash their messes. I also put out a supply of tortilla chips and regular flour tortillas for the dippers and chili burrito makers that gather. An eclectic group my DH hosts throughout the season. Please adjust any seasonings / amounts to your taste. FYI, the cottage cheese is set out for the one's who like the spicy, hot, cold combo. Ingredients:
3 tablespoons olive oil |
2 onions, chopped |
2 -3 cloves garlic, minced |
2 lbs ground turkey |
1 (28 ounce) can whole tomatoes, semi drained |
1 (27 ounce) can red kidney beans, semi drained |
1 tablespoon tomato paste |
1/2 cup green bell pepper, chopped |
1/4 cup parsley, chopped |
3 tablespoons chili powder |
1 teaspoon cayenne pepper |
1 teaspoon cumin powder |
1 teaspoon dried marjoram, crushed |
1 teaspoon dried oregano, crushed |
2 teaspoons kosher salt |
light sour cream |
grated light cheddar cheese or monterey jack pepper cheese or muenster cheese |
green onion, chopped |
ortega canned diced green chilis, chopped |
habanero pepper, seeded & chopped,for those who like it hotter |
black olives, sliced |
low fat cottage cheese |
Directions:
1. In a large stockpot, saute onions and garlic till transparent.
2. Add the ground turkey, crumbling as it browns.
3. Add remaining ingredients (except condiments), mix well and bring to a boil.
4. Reduce heat and simmer partially covered for 45 minutes.
5. Serve with any condiments.
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