Bon Appétit Something Smells so Good! By Scarlett Cook
W
hat’s better than a piping hot bowl of chili? Or even better coming home to it cooked and waiting for you. These recipes give you some options from your tried and true recipe. With the cornbread and easy dessert recipes dinner comes together in no time.
Turkey Chili
Crockpot Veggie Chili 10 Servings
1 Medium onion, chopped 1 Tablespoon vegetable oil 2 Garlic cloves, chopped 1 Pound ground turkey 2 Tablespoons chili powder 2 Teaspoons ground cumin 3 Tablespoons tomato paste 1 28-Ounce can diced tomatoes 1 Can pinto beans, drained and rinsed 1 Cup Chicken broth 1 Cup Beer or another cup of broth 1 Teaspoon salt 1/2 Teaspoon black pepper
2 Large carrots, diced 2 Stalks celery, diced 1 Medium onion, diced 1 Tablespoon vegetable oil 2 8-Ounce packages sliced mushrooms
Sauté chopped onion in oil in large Dutch oven on medium
of beans, rinsed and drained 1 Cup whole kernel corn, drained
Add turkey, chili powder and cumin and cook stirring often 8 minutes or until meat is no longer pink. Stir in tomato paste and cook 2 minutes.
Sauté carrots, celery and onion in oil over medium heat 10 minutes or until onion is translucent.
stirring occasionally at least 30 minutes.
32 GML - October 2020
1 Yellow squash, chopped 2 Teaspoons chili powder 1 Teaspoon dried basil 1 Teaspoon black pepper 1 8-Ounce can tomato sauce
until smooth. Stir in diced tomatoes, beans and corn. Cover and cook on low 8 hours.
