Turkey Chili

Ingredients

• 2 pounds lean ground turkey
• 1 large onion, chopped
• 2 celery ribs, chopped
• 4 garlic cloves, minced
• 2 cans (16 ounces each) kidney beans, rinsed and drained
• 6 cans (5-1/2 ounces each) reduced-sodium V8 juice
• 1 cup reduced-sodium beef broth
• 1 can (6 ounces) tomato paste
• 3 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 2 bay leaves

Directions

• In a Dutch oven (I just use a skillet), cook the turkey, onion and celery over medium heat or until the meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the remaining ingredients. Bring to a boil.
• Reduce heat; simmer, uncovered, for 15 minutes to allow flavors to blend. Discard bay leaves. Yield: 8 servings (2-1/2 quarts).

Note: It's less expensive to buy the V8 juice in a 46 oz container.


Amanda