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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 12 |
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This is a great, filling recipe and I have been making it for years. It has a little kick to it, but add some cayenne pepper or jalapeños to the chili to turn the heat up! Ingredients:
2 lbs ground turkey |
1 (29 ounce) can tomato sauce |
1 (16 ounce) package kidney beans (cooked and drained) |
1 (10 ounce) can rotel |
1 cup diced onion (1 medium onion) |
1/4 cup diced celery (1 rib) |
2 medium tomatoes, chopped |
2 teaspoons cumin powder |
3 tablespoons chili powder |
1 1/2 teaspoons black pepper |
2 teaspoons salt |
2 1/2 cups water |
Directions:
1. Brown turkey, drain fat, and crumble.
2. Combine all ingredients into a large pot and simmer over low heat.
3. Cook for 2-3 hours, stirring every 15 minutes.
4. You can top it with chopped onion and low-fat cheese.
5. NOTE: I usually only add 3/4 of the beans, but you can add as many as you like.
6. I make mine in the crock pot, cooking it on low for 8-10 hours.
7. Because this makes a large batch, I divide mine between two crock pots.
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