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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Using packaged chili seasoning-the kind with separate pouches for the seasoning and the hot pepper-allows adjustment of the heat in this southwestern-style dish. Ingredients:
2 tablespoons (1/4 stick) butter |
1 cup chopped red onion |
2 large celery stalks, chopped |
1 14 1/2-ounce can chicken broth |
1 14 1/2-ounce can mexican-style stewed tomatoes |
1 cup water |
1 8-ounce can tomato sauce |
1/2 cup packaged chili seasoning mix with masa flour |
1 15- to 16-ounce can kidney beans, drained |
1 12-ounce can whole kernel corn, drained |
4 cups diced cooked turkey |
Directions:
1. Melt butter in heavy large saucepan over medium heat. Add onion and celery and sauté until vegetables begin to soften, about 5 minutes. Add chicken broth, tomatoes, water, tomato sauce, chili seasoning mix with masa flour and 1/4 to 1/2 teaspoon of red chili pepper or cayenne pepper packet. Stir until well blended. Mix in beans and corn. Bring mixture just to boil. Reduce heat to medium-low and simmer chili until thickened, stirring frequently, about 30 minutes. Add turkey and simmer until heated through, about 3 minutes. Season with salt, pepper and additional red chili pepper, if desired.
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