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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This recipe is a modified version of one I clipped from a magazine in a newspaper from SimplyDelicious by Sheila Lukins. This was the first time I'd added so many spices to a chili and its really good. I made it a little more healthy than the original also. Ingredients:
2 tablespoons extra virgin olive oil |
1 yellow onion, coarsely chopped |
1 3/4 lbs ground turkey |
1 (12 ounce) can tomato sauce |
1 tablespoon garlic, minced |
2 tablespoons ground cumin |
2 tablespoons chili powder |
1/4 cup mustard |
1 tablespoon dried basil (or 2 t fresh) |
2 tablespoons fresh oregano (or 1 t dried) |
1 tablespoon salt |
1 tablespoon fresh ground black pepper |
2 (12 ounce) cans diced tomatoes |
2 tablespoons lemon juice |
2 tablespoons parsley |
2 tablespoons dill |
2 (16 ounce) cans kidney beans or 2 (16 ounce) cans pinto beans or 2 (16 ounce) cans red beans |
1 (5 1/2 ounce) can pited black olives, diced |
Directions:
1. Heat olive oil in very large pot. Add onion and cook over low heat stir till wilted. About 15 minutes.
2. Add the turkey and cook over medium high heat stirring till meats well browned.
3. Stir in tomato sauce, garlic, cumin, chili powder, mustard, basil, oregano, salt and pepper. Add the tomatoes, lemon juice, dill, parsley and beans (not drained).
4. Stir and simmer for another 15 minutes.
5. Add olives and simmer for 5 minutes more. Serve - or if you want just throw in a crock pot on low and let it sit there all day while you are at work (like 5 - 8 hours), then eat.
6. Yum!
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