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Aunt Dutch's Chili
Aunt Dutch's Chili

Aunt Dutch's Chili

2 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 tsp vegetable oil
1 1/2 cup chopped onions
2 cloves garlic, minced,
2 green or red bell peppers cored, seeded and diced
1 can (28 oz.) chopped tomatoes
1 can (12 oz.) tomato paste
4-5 Tbsp chili powder
2 tsp cumin
2 tsp oregano
1 1/2 tsp paprika
1/2 tsp salt
2 Tbsp and 1 tsp. flour
1/4 cup warm water
1 tsp red pepper (cayenne)
1 can (20 oz.) dark red kidney beans, drained
1 can (10 1/2 oz.) pinto beans, drained
1 pound ground turkey or chicken, cooked
Optional: dice and add to sautéed vegetables: 1 zucchini, 1 yellow squash, 4 stalks celery
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Let's Make It
1
1. Heat oil over medium-low heat in large pot. Add the onions, garlic, and bell peppers and sauté until the onion is softened, about 5 minutes.
2
2. Stir in the tomatoes, paste, and seasonings. Bring to boil and reduce heat and simmer for 30 minutes.
3
3. Mix the flour with the water and add to above mixture. Stir in the beans and meat and simmer for 30 more minutes.
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