- 1
tablespoon olive oil
(for browning turkey)
- 1
cup chopped sweet
onions
- 1
tablespoon minced garlic
- 1/4
cup chopped yellow
bell peppers
- 1
pound ground lean turkey(or lean bison/beef/tofu)
- 1
(28-ounce) can crushed organic tomatoes, undrained
- 1
(16-ounce) can red
kidney beans, drained and rinsed
- 1
tablespoon chili powder
- 1
tablespoon sugar (optional - I skip)
- 2
cups low-sodium chicken stock
- 1/2
teaspoon garlic powder
- 1
teaspoon hot
sauce (recommended: Tabasco)
- 11/2
teaspoons sea salt (optional - I skip)
- 1
teaspoon dried basil
- 1/2
teaspoon dried oregano
- 1
Yellow Squash, diced (optional)
- 1
cup corn kernels (optional)
Directions
In a large skillet, saute
onions, garlic and bell peppers in olive oil over medium heat until
onions are translucent. Add ground turkey and cook until browned.
Add remaining ingredients
and stir well to combine. Reduce heat to low and simmer for 1 hour,
stirring occasionally.
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