TURKEY CHILI - 4

• -------------BEV CHRISTENSEN MGBE3 5 A-----------------------
• Vegetable cooking spray
• 2 lb Raw ground turkey
• 2 md Green peppers, seeded and
• - chopped
• 1 md Onion, chopped
• 1 md Jalapeno pepper, seeded and
• - chopped
• 2 tb Minced garlic
• 1 tb Beef-flavored bouillon
• - granules
• 3 c Water
• 2 1 /2 c Cooked pinto beans
• 2 cn (2 8 oz) crushed tomatoes,
• - un-drained
• 1 cn (6 oz) tomato paste
• 3 tb Chili powder
• 2 ts Ground cumin
• 2 Bay leaves
• 1 /8 ts Salt
• 1 /8 ts Pepper
• 1 /2 c Chopped green onions

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.

Source:Cooking Light. Bev in Orange 9/94