Wednesday, June 23, 2010
1 lb. ground turkey
1 c. onion, chopped
3/4 c. green pepper, chopped
1 can each of light and dark kidney beans
1 8 oz. can tomato sauce
1 t. salt
2 t. chili powder
1 bay leaf
In a skillet, cook onion, green pepper and turkey until tender. Stir in all the remaining
ingredients and cover and simmer for an hour. Remove bay leaf.
I make this in multiples of four packages of turkey and five multiples of everything else. The reason for that is because the ground turkey always comes in a pound and a quarter packaging (makes me crazy) and it is so easy to bag in quart freezer ziplocks (flat) that you can have turkey chili any ole' time by just visiting your freezer.