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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Looking for a hearty but healthy chili for your crew? Well, look no further, Dorothy Muenzer serves this robust meal to her Perry, New York gang and they keep coming back more. Chock-full of ground turkey, white kidney beans and diced tomatoes, it's so full of flavor, your family won't even miss the ground beef! Ingredients:
1-1/2 pounds lean ground turkey |
2 medium onions, chopped |
1-1/2 teaspoons dried oregano |
1-1/2 teaspoons ground cumin |
1 can (28 ounces) diced tomatoes, undrained |
3 cups beef broth |
1 can (8 ounces) tomato sauce |
1 tablespoon chili powder |
1 tablespoon baking cocoa |
2 bay leaves |
1 teaspoon salt |
1/4 teaspoon ground cinnamon |
3 cans (15 ounces each) white kidney beans or 15 ounces cannellini beans, rinsed and drained |
Directions:
1. In a Dutch oven or large soup kettle, cook the turkey and onions over medium heat until meat is no longer pink; drain. Add oregano and cumin; cook and stir 1 minute longer. Stir in tomatoes, broth, tomato sauce, chili powder, cocoa, bay leaves, salt and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Add beans; heat through. Discard bay leaves. Yield: 12 servings.
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