 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
âMy mother-in-law introduced our family to this chili a few years ago, and we can't seem to get enough of it!â It makes a lot, so why not freeze extra portions for warming lunches or dinners on hectic nights ahead? Judy Niemeyer - Brenham, Texas Ingredients:
2 pounds lean ground turkey |
1 large onion, chopped |
2 celery ribs, chopped |
4 garlic cloves, minced |
2 cans (16 ounces each) kidney beans, rinsed and drained |
6 cans (5-1/2 ounces each) reduced-sodium v8 juice |
1 cup reduced-sodium beef broth |
1 can (6 ounces) tomato paste |
3 teaspoons ground cumin |
1 teaspoon salt |
1/2 teaspoon crushed red pepper flakes |
2 bay leaves |
Directions:
1. In a Dutch oven, cook the turkey, onion and celery over medium heat or until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the remaining ingredients. Bring to a boil.
2. Reduce heat; simmer, uncovered, for 15 minutes to allow flavors to blend. Discard bay leaves. Yield: 8 servings (2-1/2 quarts).
|
|