TURKEY CHILI

By á-3974

Ingredients

• 2 pounds ground turkey
• 2 large onions, chopped (2 cups)
• 3 cans (28 ounces each) whole
• tomatoes, undrained
• 3 cans (15 to 16 ounces each) beans
• (such as kidney, great northern,
• black, chili or lima), drained
• 1 can (15 ounces) tomato sauce
• 1 can (4 ounces) chopped green chilies
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Details

Servings 12
Preparation time 10mins
Cooking time 120mins

Preparation

Step 1

I. Cook turkey and onions in 6-quart Dutch
oven over medium heat about 15 minutes,
stirring occasionally, until turkey is no longer
pink and onions are tender; drain.
2. Stir in remaining ingredients, breaking up
tomatoes. Heat to boiling; reduce heat. Sim-
mer uncovered 1 1/4 hours


Do-AHEAD TIP
Refrigerate tightly
covered no longer
than 4 days. Or to
freeze, divide chili
among 3 airtight
2-quart freezer
containers. Cool
quickly. Label and
freeze no longer
than 2 months