Vermont Style Chili
photo by Redsie
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 453.59 g lean ground turkey
- 14.79 ml olive oil
- 1 medium onion, chopped
- 1 jalapeno, diced
- 2 bell peppers, chopped (I like to use green and orange for more color)
- 1360.77 g diced tomatoes
- 1 medium zucchini, sliced
- 1 medium carrot, chopped
- 453.59 g can black beans, drained
- 453.59 g can dark red kidney beans, drained
- 453.59 g can corn, drained
- 453.59 g can peas, drained
- 118.29 ml maple syrup
- chili seasoning mix (try Chili Seasoning Mix)
directions
- In skillet, brown turkey.
- Meanwhile, in a large saucepan, saute onion and pepper in olive oil for 5-10 minutes.
- Drain turkey and add to onion and pepper.
- Add in all of the remaining ingredients, mixing well.
- Reduce heat to low, cover, and simmer for at least an hour. I like to simmer all day!
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Reviews
-
This was just as good as I imagined it would be! The maple syrup gives a very nice sweetness that goes great with the jalapeno.I used your recommended spice blend and really liked it, too. My husband was initially not too thrilled when I said we were having chili but made a point of telling me how good it was. Thanks poo235, for posting a great chili. Roxygirl
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Yum Yum, I made this ahead for Monday. Chilli is always better a day or two after (believe it or not I made in the middle of the night (insomnia). If it improves, and it doesn't need to. It is great I would rate it a 10 (the system won't allow me to do that however. Just wanted you to know we really loved this. Leanne
RECIPE SUBMITTED BY
Stephanie Z.
Blacksburg, Virginia