Category: Beans and Grains
Recipe #: 15044
Recipe: Tex-Mex Chili
2 tablespoons vegetable oil
2 medium onions -- chopped
6 cloves garlic -- minced
2 packages The Turkey Store Lean Ground
2 tablespoons chili powd
2 tablespoons ground cumin
1 1/2 teaspoons salt
4 cans salsa-style stewed tomatoes -- undrained
2 cans kidney or pinto beans -- drained
2 bell peppers -- diced
1 1/2 cups picante sauce
shredded cheddar cheese -- optional Monterey jack cheese -- optional sour cream -- optional chopped cilantro -- optional
Heat oil in a 4 quart saucepan or Dutch oven over medium heat. Add onion and garlic; cook 5 minutes, stirring occasionally. Crumble turkey into saucepan; sprinkle with chili powder, cumin and salt. Cook 5 minutes, stirring occasionally. Add tomatoes, beans, bell pepper and picante sauce. Bring to a boil over high heat. Reduce heat; simmer uncovered 10 minutes, stirring occasionally. Ladle into bowls; top as desired.
