Ingredients
- 2 turkey (raw ground)
- 2 green peppers
- 2 bay leaves
- 1 onion
- 1 jalapeno pepper
- 700 ml water
- 600 gr pinto beans (cooked)
- 525 gr tomatoes (crushed)
- 190 gr tomato paste
- 60 gr green onions (chopped)
- 26 gr chili powder
- 18 gr garlic (minced)
- 16 ml beef-flavored bouillon
- 4 gr cumin (ground)
- 1 gr salt
- 1 gr 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 dozen cups.