Chili

1 pound lean ground turkey (97% lean)
1/2 pound lean ground beef (97% lean)
1 large yellow onion, chopped
1 red bell pepper, chopped
2 T olive oil
4 cloves finely minced or smashed garlic
2 - 4 c low sodium vegetable broth
2 jalepeno peppers, seeds and ribs removed - finely chopped
4 ribs celery, finely chopped
1 c carrots, diced fine
1/2 chili powder
3 tablespoons cumin
1/2 c tomato paste
1/2 c ketchup
2 c tomato sauce
2 15 oz cans petite diced tomatoes
4 cans chili beans (include the juice)
12 oz spicy V8
1 tsp. kosher salt
1/2 tsp. black pepper

While this recipe looks like it would take a long time, it really doesn't. When I've been in a hurry, I've browned the meat and vegetables together, thrown it all in a crockpot on low and left it for the day. It's excellent either way.

Brown and crumble turkey and beef in large pot or dutch oven. Remove from pat and set aside. Add olive oil and chopped vegetables to pan. Cook until vegetables are softened and slightly browned. Add spices and cook on low heat 10 minutes. Add tomato paste, ketchup, tomato sauce and diced tomatos. Cook 15 minutes until warmed through. Add chili beans with the bean juice and V8. Return meat to pan and stir well. Add broth. Reduce heat to low and let simmer at least 1 hour. I like to simmer 2-3 hours.

Serving Size: 1.5 Cup

Number of Servings: 12

Recipe submitted by SparkPeople user JOYFULME01.