Ingredients Jump to Instructions ↓

  1. 35A-- Vegetable cooking spray

  2. 2 lb Raw ground turkey

  3. 2 md Green peppers, seeded and - chopped 1 md Onion, chopped

  4. 1 md Jalapeno pepper, seeded and - chopped 2 tb Minced garlic

  5. 1 tb Beef-flavored bouillon

  6. - granules 3 c Water

  7. 2 1/2 c Cooked pinto beans

  8. 2 cn (28 oz) crushed tomatoes,

  9. - un-drained 1 cn (6 oz) tomato paste

  10. 3 tb Chili powder

  11. 2 ts Ground cumin

  12. 2 Bay leaves

  13. 1/8 ts Salt

  14. 1/8 ts Pepper

  15. 1/2 c Chopped green onions

Instructions Jump to Ingredients ↑

  1. Coat a large Dutch oven with cooking spray, place over medium heat until hot. Add turkey, cook 5 minutes or until browned, stirring to crumble. Drain turkey in a colander. Wipe Dutch oven dry with a paper towel. Re-coat Dutch oven with cooking spray; place over medium heat until hot. Add green peppers, onion, jalapeno pepper and garlic; saute until tender. Add turkey to Dutch oven. Dissolve bouillon in water; add to Dutch oven with beans and next 7 ingredients. Cover and bring to a boil; reduce heat, and simmer 1 hour, stirring occasionally. Remove and discard bay leaves. Ladle hot chili into a large serving bowl; top with chopped green onions. Yield 12 cups. Source:Cooking Light. Bev in Orange 9/94


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