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Turkey Chili
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| Ingredients | |
| 1 lb. | lean ground white-meat turkey |
| • 6 sausages, cut from their skins and broken down into chunks with the ground turkey | |
| 1 large | onion, finely chopped |
| • 1 red and 1 yellow pepper, seeded and finely chopped | |
| 1 clove | garlic, minced |
| 1 15 oz. can | tomato sauce |
| 1 15 oz. can | Mexican-style tomatoes |
| 1 small can | tomato paste |
| 3-4 TBS. | chili powder to taste |
| 1 tsp. | ground cumin |
| • salt and freshly ground pepper to taste | |
| a bunch | fresh dill, chopped, (or you can use dry dill) |
| • juice from half lemon • 1, 15 oz. can each, drained: o red kidney beans o black beans o white kidney beans | |
| 1 | whole carrot |
Directions
In a large skillet sauté the ground turkey, onions, peppers and garlic with some of the chili powder over medium-high heat until meat is browned and vegetables are tender. Drain fat. In the meantime, in a large pot, mix the tomato sauce, Mexican-style tomatoes, the tomato paste, remaining chili powder, cumin, dill, salt & pepper and beans. Mix in the sautéed turkey. Add lemon to taste. (Add carrot while cooking only. This helps prevent bitterness.) Cook over low heat, simmering uncovered for about 60-90 minutes. Adjust the seasonings as desired.
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