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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This is based on Chili con Carne recipe in The New York Times Cookbook by Craig Claiborne. I've subbed turkey for the beef and tweaked it a bit. You can add up to 2 cans of red or even black beans. You can use more cayenne if you like more heat. Only one big pot needed. This freezes well so try doubling it (in a big pot). Ingredients:
3 tablespoons olive oil |
1 large onion, minced |
3 garlic cloves, minced |
1 lb ground turkey |
3 cups water |
1 (28 ounce) can ground tomatoes |
1 small green pepper, minced |
1/2 teaspoon celery seed |
1/8 teaspoon cayenne |
1 1/2 teaspoons cumin |
1 small bay leaf |
2 tablespoons chili powder |
1/4 teaspoon basil |
1 1/2 teaspoons salt |
1 (15 ounce) can red kidney beans |
Directions:
1. Heat the olive oil in a large pot, add onion and garlic; saute until golden brown.
2. Add the turkey and brown.
3. Add the remaining ingredients, except the beans.
4. Stir to mix and bring to boil.
5. Reduce heat and simmer, covered until the sauce is as thick as desired.
6. This could be an hour or so.
7. Add the beans and heat through.
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