There's a lovely spot in the mountains we traditionally go to every May Long Weekend (this will be our first camping trip with TWO kids, and in typical Alberta fashion anything can happen with the weather, so wish us a ton of luck!). Every camping trip we take, I like to bring a big pot of this chilli with us. It's more only mildly spicy, making it kid-friendly, and it's fairly quick as far as chili's goes, plus packed full of veggies, giving it two thumbs up. I like it with mushrooms, but my husband gives me grief when I include them, so this recipe is without.
What you'll need:
- 1 lb ground Turkey
- 1 can (398 mL) diced tomatoes with juice
- 1/2 green pepper, diced
- 1/2 red pepper, diced
- 1 celery stalk, diced
- 1/2 C corn
- 1 can red kidney beans, rinsed
- 1 can brown beans (in molasses or tomato sauce)
- 3 Tbsp Chili powder (or to taste)
- 1 package Safeway Select vegetable beef soup mix
In a deep skillet or Dutch oven over medium-high heat, cook turkey, breaking up with a fork until all pink is gone.
Stir in tomatoes with their juice, chili powder, soup mix, vegetables and 3 1/2 C water.
Reduce heat to medium and simmer, uncovered, stirring occasionally until veggies are tender and sauce is thickened, about 20 minutes
Add beans and heat through.