I was getting bored with my usual chili recipe, so I decided to try something new. I started with a recipe out Betty Crocker's Soups, Stews & Chilies 2011 (Volume 20, #5), then changed it up a bit, cuz that's just what I tend to do. Here's what I did:
Ingredients:
1 lb ground turkey
1 pkg taco seasoning
1/2 sweet onion, chopped
1 clove garlic, minced
a bit of olive oil
28 oz. organic tomatoes crushed with basil
15 oz. organic tomato sauce
2 - 10 oz. diced tomatoes with green chiles, drained
16 oz. light kidney beans, drained
1/2 - 15.25 oz black beans, drained
1/2 - 15.25 oz garbanzo beans (chick peas), drained
4 oz can chopped jalapenos
4.5 oz can chopped green chiles
2 heaping tbsp chili powder
1 small/medium green bell pepper, finely chopped and seeds removed
1/2 tsp salt
1/4 tsp pepper
* Heat the oil in a skillet, then brown the turkey, onion & garlic together; Add taco seasoning and stir until evenly coated.
* In a large soup pot, combine all other ingredients; bring to a low boil, then reduce heat to low; stir frequently to avoid burning; add meat when it is ready.
* Allow the chili to cook for at least one hour. Super yummy. Perfectly spicy. Lots - LOTS- left over because it made so much. So Lucas will have lunch for the next 3 days. But he likes chili, and doesn't mind leftovers, so it all works out. **********
2 comments:
Excellent!! Sounds so good. I am really proud of the way you enjoy your cooking. Hope your dinner rolls turned out as well as your chili.
Love ya,
Nancy
The dinner rolls turned out pretty good. I think I might use a tiny bit more yeast next time, and give them a little longer to rise. But we got hungry & impatient. :) still yummy though.
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