Ingredients
- 2 turkey (raw ground)
- 2 green peppers
- 2 bay leaves
- 1 onion
- 1 jalapeno pepper
- 3 c water
- 2 1/2 c pinto beans (cooked)
- 28 oz tomatoes (crushed)
- 6 oz tomato paste
- 1/2 c green onions (chopped)
- 3 tb chili powder
- 2 tb garlic (minced)
- 1 tb beef-flavored bouillon
- 2 ts cumin (ground)
- 1/8 ts salt
- 1/8 ts pepper
Coat a large Dutch oven with cooking spray, place over medium heat until hot. Add turkey, cook 5 minutes or until browned, stirring to crumble. Drain turkey in a colander. Wipe Dutch oven dry with a paper towel. Re-coat Dutch oven with cooking spray; place over medium heat until hot. Add green peppers, onion, jalapeno pepper and garlic; saute until tender. Add turkey to Dutch oven. Dissolve bouillon in water; add to Dutch oven with beans and next 7 ingredients. Cover and bring to a boil; reduce heat, and simmer 1 hour, stirring occasionally. Remove and discard bay leaves. Ladle hot chili into a large serving bowl; top with chopped green onions. Yield 12 cups.