Loaded Turkey & Pinto Bean Chili

Name: Loaded Turkey and Pinto Bean Chili
Cook time: P1H
Total time: P1H
Yield: 16
Cuisine: Fusion
Ingredients: nonstick cooking spray; ground turkey; green bell peppers; onions; jalapeño pepper; garlic; beef bouillon granules; water; pinto beans; tomatoes, canned with juice; tomato paste; chili powder; cumin; bay leaves; salt; black pepper; scallions, spring or green onions

Submitted by dougmary

Loaded Turkey and Pinto Bean Chili recipe

YIELD

16 servings

PREP

15 min

COOK

1¼ hrs

READY

1½ hrs

Ingredients

NONSTICK COOKING SPRAY *

POUNDS GROUND TURKEY
raw

MEDIUM GREEN BELL PEPPERS
seeded and chopped

MEDIUM ONIONS
chopped

MEDIUM JALAPEÑO PEPPER
seeded and chopped *

TABLESPOONS GARLIC
minced

TABLESPOON BEEF BOUILLON GRANULES

CUPS WATER

2 ½

CUPS PINTO BEANS
cooked

OUNCES TOMATOES, CANNED WITH JUICE
crushed

OUNCES TOMATO PASTE

TABLESPOONS CHILI POWDER

TEASPOONS CUMIN
ground

BAY LEAVES *

⅛

TEASPOON SALT

⅛

TEASPOON BLACK PEPPER

CUP SCALLIONS, SPRING OR GREEN ONIONS
chopped

Directions

Coat a large Dutch oven with cooking spray, place over medium heat until hot. Add turkey, cook 5 minutes or until browned, stirring to crumble. Drain turkey in a colander. Wipe Dutch oven dry with a paper towel.

Re-coat Dutch oven with cooking spray; place over medium heat until hot. Add green peppers, onion, jalapeno pepper and garlic; sauté until tender. Add turkey to Dutch oven.

Dissolve bouillon in water; add to Dutch oven with beans and next 7 ingredients. Cover and bring to a boil; reduce heat, and simmer 1 hour, stirring occasionally. Remove and discard bay leaves.

Ladle hot chili into a large serving bowl; top with chopped green onions.