Originally from a cookbook that came with my auntís crockpot, but itís been modified extensively since then.
1 Tablespoon olive oil (or use cooking spray)
1/2 to 1 pound ground turkey
1 large onion, chopped
4 cloves garlic, minced or crushed
2 14-1/2-ounce cans diced tomatoes
2 8-ounce cans tomato sauce
1 6-ounce can tomato paste
1 4-ounce can mushrooms, drained
2 16-ounce cans kidney beans, drained and rinsed
2-1/2 heaping teaspoons chili powder
1-1/2 teaspoons cumin
1 heaping teaspoon oregano
1 teaspoon coriander
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
2 bay leaves
Brown meat in a non-stick skillet with oil or cooking spray, being sure to break it up into small chunks. Transfer meat to a stockpot (or any large pot.
Saute onion and garlic in same non-stick skillet. Transfer to the stockpot.
Add all the other ingredients to the stockpot and stir well. Bring to a gentle simmer and simmer for at least 1/2 hour.
This makes a fairly spicy chili. If you prefer it milder, try cutting the spice amounts in half.
Iíve also made this with just 1 can of kidney beans and lots (at least 1 cup) of fresh chopped mushrooms.
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