Brown turkey, drain and place in a large cooking pot. Roughly chop onions and green pepper in food processor. Finely chop garlic, cilantro, and jalapeno pep pers. Saute chopped vegetables and add to pot. Add remaining ingredients (exc luding spices) to pot. Cook over medium heat for about half hour, stirring freq uently. Add spices, one at a time, stirring well between each addition. Simme r for another half hour, stirring frequently. Adjust spices to taste. Simmer f or another half hour, stirring frequently. Again adjust spices to taste.
This recipe makes about 9 litre of mildly-spiced chili and serves about 20 pe ople. Serve plain or over spaghetti, baked potato or rice, with grated low-fat cheese and chopped onions on the side. Tortilla chips or browned chunks of It alian bread are also good on the side. The chili freezes well. Freeze in plas tic quart containers for quick 2 or 3 person meals.
Approximately 100 calories per serving, 3 grams of fat, and 41 mg sodium. (July 27, 1989) Formatted for MC by the Beach_Bum@usa.net