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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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For a less-heavy chili, I use Eden Organic Navy beans for this. Of course the chili powder, cayenne, chilies and salsa can be adjusted to suit your hot preferences! mmmmm. Ingredients:
2 tablespoons olive oil |
1 large onion, chopped |
4 garlic cloves, minced |
2 medium yellow bell peppers, diced |
2 lbs lean ground turkey (white meat) |
4 tablespoons chili powder |
1 tablespoon cayenne pepper |
2 tablespoons ground cumin |
1/2 teaspoon salt |
1/2 teaspoon sugar |
1 teaspoon balsamic vinegar |
2 (28 ounce) cans diced tomatoes (undrained) |
1 (4 ounce) can green chilies |
2 (16 ounce) cans navy beans, drained |
Directions:
1. Add onion, garlic,and bell peppers.
2. Cook 3-4 minutes, stirring occasionally.
3. Add turkey and cook another 5 minutes, stirring to brown the meat.
4. Mix in chili powder, cumin, salt, sugar and vinegar.
5. Add diced tomatoes, salsa, chilies and beans.
6. Bring to a boil.
7. Reduce heat and simmer uncovered, stirring occasionally.
8. Or turn off heat and let sit until serving time when it can be re-heated.
9. Serve with toppings of grated cheddar cheese, sour cream.
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