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Terrific chili
for a chilly autumn day...
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1
lb |
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lean
ground turkey |
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¾
cup |
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chopped onions |
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½
cup |
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chopped green bell peppers |
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2
cloves |
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garlic, minced |
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Two
14.5oz. |
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cans
diced tomatoes, with liquid |
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15
oz |
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can
pure pumpkin pureé |
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15
oz |
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can
kidney beans, with liquid |
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15
oz |
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can
Great Northern beans, with liquid |
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15
oz |
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can
tomato sauce |
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4
oz |
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can
diced green chilies |
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2
tsp |
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ground chili powder |
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1½
tsp |
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ground cumin seed (or more to taste) |
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1
tsp |
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salt |
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½
tsp |
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ground black pepper |
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1½
tsp |
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oregano |
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½
cup |
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water |
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1 |
Brown meat
in large pot. Remove meat and place on paper
towels to remove excess fat. Wipe any remaining
fat from the pot and coat pot with cooking
spray. |
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2 |
Sauté onion,
bell pepper and garlic; sauté until tender.
Return meat to pot. Add all remaining
ingredients and stir to combine. Simmer 30
minutes to 1 hour. If chili is too thick for
you, add more water, and adjust seasonings as
needed. |
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Servings: 8 |
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