Turkey Chili Soup with Garden Vegetables
1 tablespoon olive oil
1 pound lean ground turkey
1 onion, diced
3 cloves garlic, minced
2 bell peppers (any color), diced
1 jalapeno, finely diced
1 large zucchini, diced
2 tablespoons chili powder
1/2 teaspoon ground cumin
2 teaspoons dried oregano
2 teaspoons dried basil
Pinch celery seed
1 (28-ounce) can crushed tomatoes
28 ounces water (fill tomato can with water)
1 tablespoon sugar
2 teaspoons kosher salt (use less if using table salt)
Pinch baking soda
1 (14- or 15-ounce) can black beans, rinsed and drained
1 (14- or 15-ounce) can kidney beans in chili sauce
1 3/4 cups frozen or fresh corn kernels (or 14-ounce can)
1. In a large stock pot or Dutch oven, heat oil over medium-high heat and brown ground turkey until no longer pink.
2. Stir in onion, garlic, bell peppers, jalapeno and zucchini, and continue to cook for 5-6 minutes, or until vegetables begin to soften.
3. Add chili powder, cumin, oregano, basil and celery seed to the meat and vegetables. Stir and cook for 1 additional minute.
4. Add the remaining ingredients to the pot and stir to combine. Reduce to a simmer, and cover with lid. Simmer for 1/2 hours, stirring occasionally. Remove lid and allow to cool slightly before serving.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
Posted by: "Jodi T" <email@example.com>
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