Friday, March 25, 2011
Fantastic Food Friday: Turkey Chili
3 cups chopped veggies (I used 1 cup each of onion, bell pepper, and celery)
4 cloves garlic, minced
1 tablespoon oil
2 15-16 ounce cans kidney beans (or your fav)
2 14-15 ounce cans diced tomatoes, undrained
1 15-16 ounce can tomato sauce
1 cup broth or water (I omitted because we like thicker chili)
2 tablespoons chili powder
1 teaspoon dried herb (I used basil but Italian seasoning, oregano, and thyme are great too)
1/2 teaspoon black, cayenne, or crushed red pepper (depending on your spice level preferences)
Cook meat, veggies, and garlic in hot oil till meat is brown and veggies are tender. Drain fat. Stir in beans, undrained tomatoes, tomato sauce, broth, spices. Bring to boil, reduce heat and simmer, covered for 20 minutes.
This works great in the crock pot too! Cook meat, veggies, and garlic as above. Combine meat mixture and the rest of the ingredients in the crock pot. Cover; cook on low for 8-10 hours or high for 4-5 hours.
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