This is our modified version of the (beef) Chili recipe from my Better Homes and Gardens cookbook. This is essentially a double recipe, so use half the recipe, if desired.
1.25 lb ground turkey*
1 cup chopped onion
1 cup chopped red sweet pepper*
4 cloves garlic, minced
2 (14.5 oz) cans diced tomatoes*
2 (15 oz) cans red kidney beans (or a mix of these and cannelini, chickpeas or light kidney beans), rinsed and drained
1 (15 oz) can tomato sauce*
6 tsp chili powder
1 tsp dried basil, crushed
1/2 tsp pepper
2 tsp fine sea salt*
In a Dutch oven, cook ground turkey, onion, red pepper, and garlic till meat is brown and onion tender. Stir in undrained tomatoes, beans, tomato sauce, chili powder, basil, pepper and salt. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Makes 8-10 cups.
Cook meat, onion, red pepper and garlic as above. Place meat mixture in crockpot, and add undrained tomatoes, beans, tomato sauce, chili powder, basil, salt and pepper. Cover and cook on low heat setting for 8-10 hours or on high heat setting for 4-5 hours.