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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 9 |
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This hearty chili is filling, nourishing and tastes like it simmered all day long. Leftover chili freezes well for a later time, so why not make a double recipe? To freeze: Cool remaining chili and transfer to freezer containers. Cover and freeze for up to 3 months. To use frozen chili: Thaw in the refrigerator. Place in a saucepan and heat through. Wanda Lee - Yakima, WA Ingredients:
2 pounds ground turkey or beef |
2 cups water |
1 can (16 ounces) refried beans |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (16 ounces) chili beans, undrained |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (14-1/2 ounces) stewed tomatoes |
1 can (8 ounces) tomato sauce |
1 cup chunky salsa |
1 envelope taco seasoning |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the water, beans, corn, tomatoes, tomato sauce, salsa, taco seasoning and olives.
2. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Garnish with cheese. Yield: 9 servings.
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