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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. 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. Stir in the tomatoes, paste, and seasonings. Bring to boil and reduce heat and simmer for 30 minutes.
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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