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——-BEV CHRISTENSEN MGBE35A——————
Vegetable cooking spray 2 lb Raw ground turkey

2 md Green peppers, seeded and

- chopped 1 md Onion, chopped

1 md Jalapeno pepper, seeded and

- chopped 2 tb Minced garlic

1 tb Beef-flavored bouillon

- granules 3 c Water

2 1/2 c Cooked pinto beans

2 cn (28 oz) crushed tomatoes,

- un-drained 1 cn (6 oz) tomato paste

3 tb Chili powder

2 ts Ground cumin

2 Bay leaves

1/8 ts Salt

1/8 ts Pepper

1/2 c Chopped green onions

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; saute 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.
Yield 12 cups.
Source:Cooking Light.
Bev in Orange 9/94