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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I was collecting recipes for some of my favorite childhood meals from my mom when I found directions for a wonderful basic chili. My husband and I enjoy lots of vegetables and cooking with turkey, so we just modified the recipe according to our tastes. We also like a lot of spice, so we added chili powder. Other veggies may be substituted-cabbage and mushrooms are both very good. -CL Reader Ingredients:
1 1/4 cups green bell pepper strips |
1 cup sliced onion |
1/2 cup (1/4-inch-thick) sliced carrot |
1/2 cup (1/4-inch-thick) sliced zucchini |
1 pound ground turkey |
1/4 cup chili powder |
1 1/2 teaspoons sugar |
3/4 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained |
1 (16-ounce) can kidney beans, drained |
1 (15-ounce) can black beans, drained |
1 (8-ounce) can no-salt-added tomato sauce |
1/2 cup (2 ounces) shredded monterey jack cheese |
1/4 cup chopped onion |
Directions:
1. Heat a large Dutch oven over medium heat. Add first 5 ingredients; cook 5 minutes or until turkey is browned, stirring to crumble. Stir in chili powder and the next 8 ingredients (chili powder through tomato sauce), and bring to a boil. Cover, reduce heat, and simmer for 1 hour, stirring occasionally. Sprinkle with cheese and chopped onion.
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