Not Too Hot Chili
By
Linda Smith
@Cookenwithlov
1
Made this for dinner this week end turned out really good used what I hade on hand. Hope you enjoy.
Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6
Prep:
40 Min
Cook:
1 Hr 20 Min
Method:
Stove Top
Ingredients
- 1 lb
- ground turkey
- 1 large
- onion (diced)
- 1 stalk(s)
- celery (diced)
- 2 clove
- garlic (diced)
- 1 small
- red sweet pepper (diced)
- 1 small
- yellow (diced)
- 3 Tbsp
- olive oil
- 1 tsp
- chili pwder
- 1/2 tsp
- cumin
- 3 c
- tomatoe juice
- 1 can(s)
- kidney beans (rinced)(15.5 oz can)
- 1 can(s)
- chili beans (15.5 oz can)
- 1 can(s)
- white kidney beans (rinced) (15.5 oz can)
- 1 Tbsp
- chili powder
- 1 tsp
- cumin
- 1 tsp
- crushed pepper flakes
- 1/2 tsp
- cayenne pepper
How to Make Not Too Hot Chili
- 1Add olive oil to large kettle
- 2Add onion, celery, garlic, and peppers. Sauté till veggies are soft. Remove from heat.
- 3In a medium sized saute' pan brown turkey.
- 4Add turkey to veggies in kettle, add first amounts of chili powder and cumin cook about 5 minutes so flavors blend.
- 5Add tomato juice and all beans along with the rest of spices.
- 6Bring to boil turn down and simmer for another hour, stirring frequently.
- 7Salt and pepper to taste serve with a dollop of sour cream.
About Not Too Hot Chili
Course/Dish: Other Soups
Main Ingredient: Turkey
Regional Style: American
Dietary Needs: Dairy Free, Wheat Free
Other Tags: Quick & Easy, Healthy
