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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 15 |
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Four kinds of beans and plenty of seasonings make this chunky chili a crowd-pleaser, particularly on autumn days. Serve bowls sprinkled with your favorite shredded cheese, suggests Judith Whitford of East Aurora, New York. Ingredients:
2 pounds ground turkey |
1 cup chopped onion |
1 cup chopped green pepper |
4 cans (14-1/2 ounces each) stewed tomatoes, cut up |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (16 ounces) chili beans, undrained |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 jalapeno pepper, seeded and chopped |
1 to 2 tablespoons chili powder |
1 to 2 teaspoons ground cumin |
1 teaspoon salt |
1/4 teaspoon cayenne pepper |
Directions:
1. In a Dutch oven or soup kettle, cook the turkey, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients.
2. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Yield: 15 servings.
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