Thursday, August 11, 2011

Turkey Chili

1 medium onion, chopped
1 red pepper, chopped
3 garlic cloves, minced

1 ½ lb. ground turkey, cooked
2 (15 oz.) can pinto beans, undrained
2 (15 oz.) can kidney beans, drained
2 (15 oz.) can black beans
2 can (14-1/2 ounces) diced tomatoes, undrained
1 can tomato paste
1 can tomato sauce

2 tsp chili powder
1/2 tsp red pepper flakes

Transfer all ingredients to a 5-qt. slow cooker; stir in the remaining ingredients. Cover and cook on high for 4 hours, or low for 8 hours. 
To Freeze: Place soup in two gallon freezer bags, shake it up, seal, label and put in the freezer. Cook on high for 4 hours, or low for 8 hours.

No comments:

Post a Comment