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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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This chili is not too hot, it is modified from a version my mother made using ground beef. Ingredients:
1 1/4 lbs ground turkey |
1/2 large onion, chopped |
27 ounces red kidney beans, canned, with juice |
29 ounces pinto beans, canned, with juice |
15 ounces tomato sauce, canned |
14 1/2 ounces diced tomatoes, canned, with juice |
1 chipotle pepper, chopped |
1 teaspoon kosher salt |
1/4 teaspoon black pepper |
2 teaspoons ground cumin |
2 teaspoons chili powder |
1 cup water |
Directions:
1. Spray electric skillet with non-stick cooking spray. Heat to 325 degrees. Add ground turkey and onion, cook until turkey is lightly browned and onion is translucent.
2. Mix remaining ingredients in a large pot and place over high heat on the stovetop.
3. Add turkey and onion to the pot.
4. Heat until bubbly, then reduce heat to low and simmer, covered, for 2 hours, stirring occasionally to prevent sticking.
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