Prep 20 mins
Cook 1 hr 15 mins
I had a ton of veggies in my fridge that needed to get used before they went bad, so I added them to a pot of chili that I was making. It turned out really good, and it made use of produce that would otherwise have gone to waste. (Most measurements are approximate because I usually just eye everything up when I am cooking)
- 453.59 g lean ground turkey (omit for vegetarian chili)
- 1 large green pepper, chopped
- 1 large sweet onion, peeled and chopped
- 9.85 ml chili powder, separated
- 4.92 ml garlic powder
- 2.46 ml oregano
- 1 medium zucchini, sliced into coins and then chopped
- 2 medium carrots, grated
- 4 medium tomatoes, diced
- 28.39 ml dry sherry
- 793.78 g can crushed tomatoes (using tomato sauce my make it salty)
- 4.92 ml garlic salt
- 35.43 g packet chili seasoning mix (or use your favorite recipe)
- 2.46 ml red pepper flakes
- 425.24 g can great northern beans, rinsed and drained
- 425.24 g can red kidney beans, rinsed and drained
- Heat pot over Medium heat. Add turkey, onions, green peppers, 1 tsp chili powder, garlic powder and oregano; cook for 7-10 minutes or until turkey is no longer pink (if not using meat, make sure to add a bit of olive oil before adding peppers and onions so they don't stick).
- Add zucchini; cook 2 minutes.
- Add carrots, tomatoes and sherry; cook 5 minutes.
- Stir in crushed tomatoes, 1 tsp chili powder, garlic salt, chili seasoning mix, red pepper flakes (more or less to taste) and both cans of beans.
- Heat until bubbling, then reduce heat to low and simmer for approximately 1 hour.
- Serve over cornbread.