2 cups Bob’s Red Mill 13 Bean Soup Mix, either soaked overnight or brought to a boil and simmered for 5 minutes, then left to soak one hour.
1 pound ground turkey
1 medium onion, chopped
Two 8 oz cans Muir Glenn Organic Tomato Sauce or 16 Oz organic low sodium tomato sauce
1 to 2 Tablespoons chili powder or your favorite hone made blend.
Up to 1 teaspoon salt or Mrs. DASH SOUTHWEST BLEND SALT FREE SEASONING OR GARLIC HERB.
1 added about 1 quart of tomatoes that I canned this last summer. It would be the equivalent of about 2 large tomatoes chopped.
Brown chopped onion and a little extra virgin olive oil or canola oil and then add the ground turkey and sauteed until all pink is gone.
Add the soaked beans next to a very large stock pot or Dutch oven and then.
Add the other ingredients and then cook until the beans are tender. You could also do this in a crock pot if you would like.
Serve with sour cream, you can add some shredded cheddar or Monterey Jack cheese, some cilantro some Ortega green chilies and a few black olives for garnish.
I served my chili with some gluten free bread, cut up in chunks, -that I made from Bob’s Red Mill Gluten Free Bread Mix, in the bottom of a large bowl and then I talked it with the chili.
Recipe adapted from Bob’s Red Mill and Digital Photography by
Paulette L. Motzko, PLM Studios.