Quote:
Originally Posted by Haystack
With regards to canned beans, get a low sodium recipe, or drain and rinse your beans.
For chili, I use the following:
1 lb. ground turkey
1 large onion
1 green bell pepper
1 tbs chili powder or favorite chili season (I like Carrol Shelby's)
1 tsp cayenne pepper
4 cups skinned pureed tomatoes or 32 oz. tomato sauce
1/2 lb. dried beans or 16 oz. canned beans (white, black, pinto, or kidney)
1 bay leaf
Dash of sage
Pre-cook dried beans Brown and drain your meat. Put in a pot with tomatoes or sauce and add onions. Heat to a boild and slow down to a simmer. Add spices one by one, stirring to keep sauce and powder from sticking to the pot. Add the bay leaf and cooked or canned beans and simmer for 20-30 minutes covered.
Nicole, you are always welcome to stop by for lunch or dinner.  |
mine is similar to this one...
However,
I use more garic, like 3 or 4 cloves
about I teaspoon of Worschtieticchisticsirire sauce
Shredded carrot, about 1/4 cup
about 1 1/2 cups diced tomatoes
1/2 cup of favorite salsa
2 cups sauce
2 tbs chili powder
1 tbs emerils Southwest seasoning
use the worscteshire (sp) sauce whne you are almost done browning the meat. Slowly stir it in as you fry your turkey.
I like mixing the beans as well, but by playing with what beans you use you can really change the flavor. I too am a big fan of black beans. One of my favorite mixes is half black beans and half white kidney beans or Navy beans (either one)