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Categories:
ground turkey olive oil yellow peppers pepper onion garlic carrots yellow squash mushrooms navy beans Great Northern beans white kidney beans corn Niblets chicken broth salt bay leaves cumin paprika thyme
Viewed: 77 - Published at: 7 years agoIngredients
- 1 13 lbs ground turkey
- 2 tablespoons olive oil
- 2 yellow peppers, diced
- 1 jalapeno pepper, finely chopped
- 1 large onion, diced
- 2 garlic cloves, chopped
- 2 cups carrots, diced
- 2 yellow squash, diced
- 8 ounces sliced mushrooms
- 1 (14 1/2 ounce) can navy beans, drained and rinsed
- 1 (14 1/2 ounce) can great northern beans, drained and rinsed
- 1 (14 1/2 ounce) can white kidney beans, drained and rinsed
- 1 (14 ounce) can corn niblets
- 1 quart chicken broth
- salt
- 3 bay leaves
- 1 12 teaspoons cumin
- 1 tablespoon paprika
- 1 tablespoon thyme
Method
- In a dutch oven over medium high heat, saute onion, peppers and garlic with the salt for 5 minutes.
- Add carrots and squash and saute another 5 minutes.
- Add ground turkey and brown.
- Add the beans and corn, turn the heat to high and add the cumin, paprika thyme, bay leaves and pepper and bring to temperature.
- Add the broth, and, if necessary, extra water and bring to a boil.
- Cover and simmer for an hour.
- Taste for seasoning, add to taste and add the mushrooms.
- Simmer for another 20 minutes uncovered.
- Simmer uncovered until the chili reaches the desired thickness.
- Serve.
