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Quick Turkey Chili

Ingredients

  • 2 pounds lean ground turkey
  • 4 cans (15 ounces each) kidney or black beans, undrained
  • 2 jars (16 ounces each) salsa
  • 1 1/2 cups water
  • 1 package (1.25 ounces) taco seasoning mix
  • Sour cream (optional)
  • Shredded cheddar cheese (optional)
  1. COOK turkey in 5- to 6-quart Dutch oven until no longer pink. Stir in beans, salsa, water, and seasoning mix. Cook, stirring occasionally, for 10 minutes. Spoon half of chili into 2-quart freezer container or two 1-quart freezer containers.
  2. Seal, label, and freeze for up to 2 months. Serve remaining chili with sour cream and cheese.

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