I’m thinking one post on Saturday afternoon is enough, and I’ll take tomorrow off. 🙂 I posted every day in November, and I’m ready for a break. So, here we go…a recipe. Do you like Chili? I do, with lots of beans, and some cornbread on the side, which I then crumble into the chili. Mmmm. This recipe is for Turkey Chili, but we made it this week with Smart Ground, which is some kind of soy substance, and it was good. So either way is good. By the way, this is a pretty quick recipe, too. Maybe 45 minutes from start to finish.
2 cloves garlic, minced
1 lg. onion, chopped
1 small bell pepper, seeded & chopped
1 can (about 1 lb) chopped tomatoes
3 tbsp salad oil
2 lbs ground turkey (I usually just use 1 lb, because I prefer less meat, more beans in my chili.)
3 cans (15 oz. each) kidney beans, drained well
2 cans (15 oz. each) tomato sauce (I just use the big 28 oz can)
1/4 cup soy sauce
3 tbsp chili powder
1 tsp each ground cumin, sage leaves, and thyme leaves (I omit the sage)
Heat oil in a 6-8 quart pan over medium-high heat.Â Add bell pepper, onion, and garlic, and cook, stirring, until onion is soft.
Crumble turkey into pan. Increase heat to high and cook, stirring gently, until meat begins to brown. Add remaining ingredients. Stir, scraping kettle to free browned bits. Cover, reduce heat, and simmer until chili is thick and flavors are well blended (about 30 minutes). This is a good time to make your cornbread, and maybe a nice salad. 😉