Prep Time: 15 min

Cook time: 15-20 min

Serves: 8

Description Edit

This chili is of a more sauce-like consistancy, making it perfect as a vegie sausage or baked potato topping, but nothing stops me from eating it with a spoon!

Ingredients Edit

  • 2 16 oz cans red kidney beans, liquid drained and reserved
  • One pkg. Yves brand turkey crumbles
  • One large red onion, diced
  • Half a head of garlic, peeled and diced
  • One large bell pepper, coarsley chopped
  • 1 jar of your favorite salsa
  • 3/4 cup your favorite smokey barbecue sauce

Directions Edit

  1. In a dutch oven, saute the red onion, garlic, and bell pepper over medium heat 3-4 minutes. The bell pepper should still be crunchy.
  2. Add the Yves brand turkey crumbles and cook about 1 minute until browned.
  3. Add the beans and salsa and stir. Add the barbecue sauce a little at a time to your own liking.
  4. Pepper to taste, and simmer over medium-low heat ten minutes, stirring frequently. Should the chili simmer off too much, add some of the reserved canning liquid.
  5. Salt to taste, remove from heat, and serve.
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