Turkey Chili

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FROM CHEF SMITTY’S KITCHEN Turkey Chili

BY CHEF DAVID “SMITTY” SMITH

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Make Your Non-Pro t Fundraiser a Success wanted to relax and have a simple meal. My friend Kitty has always told me of I her chili and I decided the cooler temperatures of fall was the perfect time to make it. It really is easy to make. e only thing I’m changing from her normal recipe is the herbs and spices because she normally uses a package of Old El Paso chili seasoning. I didn’t have any and didn’t feel like going to the store, so I used what I had on hand. I made the chili with turkey, but feel free to use whatever meat you want. 

Find more of Chef Smitty’s recipes at TheTahoeWeekly.com

David “Smitty” Smith is a personal chef specializing in dinner parties, cooking classes and special events. Trained under Master Chef Anton Flory at Top Notch Resort in Stowe, Vt., Smitty is known for his creative use of fresh ingredients. Contact him at (530) 412-3598 or tmmsmitty@gmail.com.

I decided the cooler temperatures of fall was the perfect time to make it.

TURKEY CHILI

From the kitchen of: Chef David “Smitty” Smith

1 lb. ground turkey 1 sweet green pepper, medium diced 1 jar Newman’s salsa, hot 1 15 oz. can black beans, rinsed 1 15 oz. can red beans, rinsed 1 28 oz. can tomato sauce 1 T oil 1 package Old El Paso chili seasoning or seasoning mix

SEASONING MIX

2 t chipotle powder 1 T cumin ½ T chili powder 2 T dried oregano Salt & pepper to taste

In a skillet, brown the meat in the oil. Add the pepper and sauté to let the pepper start to soften. Add the rest of the ingredients and let simmer for half an hour, stirring occasionally.