Turkey and Bean Chili

I love the snow! Not everyone shares my enthusiasm, I know, but growing up in New England, we always had snow. Now that I live in the south, we don’t have snow very often, but when we do, it is a wonder and gift for me to awaken to a blanket of white outside every window. Between the cold and the snow this winter, I have already made this chili twice. This is not a fancy recipe and it probably won’t win any cook-offs, but it’s versatile and delicious and a great addition to your weeknight meal rotation. Also worth noting is that I didn’t even really “adapt” this for AG. All I did was use ground turkey instead of beef, which I probably would have done anyway to make it a bit healthier. I serve it with homemade corn bread and a topping bar (of course!). Hope this will warm up your meal planning on these cold winter nights!

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4  stalks celery, chopped (I leave this out because my guys don’t like celery)

3  green onions, chopped

2 cloves garlic, minced

1  large onion, chopped

1  green pepper, chopped

1  tablespoon vegetable oil

2  pounds ground turkey

1  15-ounce can tomato sauce

1  6-ounce can tomato paste

2  cups water

5-6  tablespoons chili powder depending on your need for heat (5 is just right for us)

1  teaspoon salt

Dash of pepper

1  16-ounce can of kidney beans UNDRAINED

Toppings: shredded cheddar cheese or dairy free equivalent, shredded lettuce, diced onion, tortilla chips

 

Heat the oil in a large stock pot over medium-high heat. Add the celery, green onions, garlic, onion and pepper and sauté for 5 minutes or until desired tenderness. Add the turkey and cook until meat crumbles. Drain well.

Add tomato sauce and the next 5 ingredients and stir well. Bring to a boil; reduce heat and simmer uncovered for 15 minutes. Add the beans and cook another 15 minutes or until desired consistency. Serve with topping bar and cornbread.  

 

Adapted from The Ultimate Southern Living Cookbook, 1999

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