INGREDIENTS

1 CHOPPED ONION

2 CLOVES GARLIC

2 CARROTS, DICED

2 CELERY STALKS, DICED

1 GREEN PEPPER, DICED

1 RED PEPPER, DICED

2 SMALL CANS OF CHOPPED TOMATOES

2-3 LBS. LEAN GROUND TURKEY

1 BAY LEAF

2 CANS RED KIDNEY BEANS, RINSED & DRAINED

1 TEASPOON SEA SALT

BLACK PEPPER TO TASTE

2 HEAPING TABLESPOONS CHILI POWDER

 

DIRECTIONS

  • SAUTE 2 TABLESPOONS OF OLIVE OIL IN A DUTCH OVEN PAN, ADD ALL VEGGIES, ONION & GARLIC LISTED ABOVE FOR ABOUT 10 MINUTES ON LOW TO MEDIUM HEAT UNTIL VEGETABLES GET SOFTENED
  • ADD 2 SMALLS CANS OF CHOPPED TOMATOES, SEASON WITH SALT AND PEPPER AND COOK FOR ½ HOUR COVERED AND ADD 1 – 2 CUPS OF WATER WITH 1 BAY LEAF
  • MEANWHILE, FRY THE GROUND MEAT AND DRAIN
  • ADD BROWNED MEAT, TOMATO PASTE AND 2 CANS OF DRAINED AND RINSED RED KIDNEY BEANS INTO SAUCE MIXTURE
  • ADD CHILI POWDER, SALT AND CHILI SEASONING MIX (OPTIONAL)
  • BRING EVERYTHING TO A BOIL, THEN SIMMER AND COOK COVERED FOR 1 ½ HOURS. REMOVE BAY LEAF.
  • TASTE TO SEE IF YOU NEED MORE SALT OR CHILI POWDER

*SERVE HOT WITH FRESH BREAD