TURKEY CHILI
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).
Provided by Cookie16
Categories Poultry
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large pot, add onion and garlic; saute until golden brown.
- Add the turkey and brown.
- Add the remaining ingredients, except the beans.
- Stir to mix and bring to boil.
- Reduce heat and simmer, covered until the sauce is as thick as desired.
- This could be an hour or so.
- Add the beans and heat through.
Nutrition Facts : Calories 310.7, Fat 13.8, SaturatedFat 2.6, Cholesterol 52.2, Sodium 680.4, Carbohydrate 26.4, Fiber 8.5, Sugar 5.3, Protein 23.2
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