Turkey Chili…..

There is nothing like a steaming bowl of hearty chili when it’s cold and snowy outside!  This easy recipe goes together quickly and is loaded with good stuff.  If you like it more spicy, feel free to add a minced and seeded fresh jalapeno with the peppers and onions.  Top with cheddar cheese, sour cream, or serve with Fresh Sage Cornbread.  Enjoy!
Hearty Turkey Chili

1 tablespoon olive oil
1 small green pepper, seeded and diced
1 small yellow pepper, seeded and diced
1 medium onion, chopped
3 cloves garlic, minced
1 ½ lbs ground turkey
2 tablespoons chili powder
1 tablespoon cumin
1 6 ounce can tomato paste
1 28 ounce can petite diced tomatoes with juice
1 28 ounce can water
1 can pinto beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 ½ tablespoons sugar
2 teaspoons salt
1 teaspoon pepper

1) Heat a large soup pot over medium heat. Add oil, then add green and yellow peppers and onions. Sauté for about 10 minutes.
2) Add ground turkey and cook through until you have little moisture left in the pot. Add garlic and cook a couple of minutes.

3) Add chili powder, cumin, and tomato paste. Cook for a couple of minutes stirring often. Add diced tomatoes with juice, water, sugar, salt, and pepper. Mix well. Simmer over medium heat for about 25 minutes. Serve immediately.
*Use any beans you like.  I drain and rinse to eliminate excess sodium.
**Use any meat you like.  Try half ground beef and half spicy Italian sausage.

Hearty Vegetarian Chili…..

I don’ know about you but I am trying to cut back on the amount of meat my family is consuming on a weekly basis.  Try this alternative to any meat chili.  This thick and hearty chili is loaded with healthy vegetables and is extremely flavourful.  Do not be deterred by the zucchini and the yellow squash, it is undetectable after simmering and it adds body to the chili.  Garnish with extra sharp cheddar cheese and sour cream if you wish.   The recipe is large enough for freezing.  Be sure to label and date everything you put into the freezer.

Hearty Vegetarian Chili

2 tablespoons olive oil
1 large onion, finely chopped
4 stalks of celery, finely chopped
1 medium green pepper, seeded and chopped
5 large cloves garlic, minced
2 medium zucchini, shredded (about 3 cups)
1 medium yellow squash, shredded (about 1 1/2 cups)
2 tablespoons dried oregano
2 tablespoons cumin
4 tablespoons chili powder
1 6 ounce can tomato paste
1 tablespoon salt
1 teaspoon pepper
¼ teaspoon chipotle powder
2 tablespoons sugar
1 28 ounce can petite diced tomatoes with juices
1 28 ounce can crushed tomatoes with juices
2 28 ounce cans of water
2 14 ounce cans black beans, drained
2 14 ounce cans red kidney beans, drained
2 14 ounce cans pinto beans, drained
Sour cream and shredded cheddar for garnish (optional)

1) Heat a large soup pot over medium heat, add olive oil. When the oil is hot, add onions, green pepper, and celery. Cook for 7 minutes. Add garlic cook one minute.
2) Add shredded zucchini and yellow squash. Cook for 10 minutes.
3) Add oregano, cumin, chili powder, tomato paste, chipotle, salt, and pepper. Cook for a couple of minutes stirring often. Add diced tomatoes, crushed tomatoes, sugar, and water. Simmer for 15-20 minutes.
4) Add all drained beans. Simmer another 10 minutes. Serve with sour cream, shredded cheddar cheese, and green onions if desired. Makes 20 1 ½ cup servings.

*you can easily cut this recipe in half.  Freeze any leftover tomato paste.  Use one small yellow squash.