It's that time of year again! The temperatures start to drop, the leaves change color, and football season begins! There's nothing better than a big pot of chili while watching a game!
(I usually double this recipe. It's great for leftovers or whenever we have surprise guests stop by! It's also an easy meal for a large group. Create a chili bar by putting it in a crockpot on warm and having different topping options for everyone!)
Ingredients:
- 1 pound ground turkey
- 1 medium onion, chopped
- 1 green pepper, diced
- 1 clove garlic, finely chopped
- 1 (14 1/2-ounce) can diced tomatoes, undrained
- 1 (8 1/4-ounce) can tomato sauce
- 1 tablespoon chili powder
- 3/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (15-ounce) can kidney beans or pinto beans, undrained (or use a bean blend! We used kidney, pointo and black beans here)
Toppings (optional):
- Sour cream
- Shredded cheese
- Avocado
- Diced green or red onions
- Hot sauce or red pepper flakes
- Cilantro
- Saute the onion, garlic and green pepper in 3-quart saucepan over medium until the onions are translucent. Add the turkey, and brown (about heat 8 to 10 minutes.
- Stir in remaining ingredients. Heat to a boil and then reduce heat to simmer. Cover and cook about 1 hour, stirring occasionally.
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