Turkey Chili

Since the younger child will eat all things poultry, even if they contain "flavor," I decided to make chili with ground turkey rather than beef.

3 pounds ground turkey

2 onions, chopped

2 cloves garlic, minced

1 cup green peppers, diced

1 pint tomato sauce

1 quart plum tomatoes, drained and chopped

4 cans kidney beans, drained

1/4 cup chili powder

Simmer for several hours. I decided not to add jalapeños or any extra spice and I am pleased to report that, except for the beans, the younger child did eat it. However, the bread boule was the larger portion of dinner.  We topped the chili with shredded cheese, sour cream, and some chives/field garlic from the yard.

There was enough left over to can 2 quarts of chili and leave some in the fridge for meals this week. The chili was canned in the pressure canner for 90 minutes at 10 pounds.