It was chilly in Arizona yesterday (in the 60s), so time for some chili. Sue and I prepared the meal together. This chili is a bit different than traditional chilis. It is with turkey kielbasa, some fresh veg, spices and pantry goods. So here goes…
Ingredients:
1 pound turkey kielbasa, halved and sliced
2 Jalapenos, diced
½ onion, diced
2 cloves garlic, diced
EVOO
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) pinto beans
1 can (8-3/4 ounces) whole kernel corn, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups vegetable broth
Spices to taste: Chili powder, cumin, salt, pepper
Toppings: Sour cream and shredded cheddar cheese
Saute kielbasa, jalapenos, onion and garlic in EVOO in Dutch Oven.
Cook until kielbasa is browned, stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes.
tx smoker
Here is a shot of the pot just for you my friend!
Top with dollop of sour cream and shredded cheese, serve. We used grated smoked cheddar jack, but any cheddar cheese will work. Here's the money shot with a side of the Beer Bread we made the day before.
If you want to freeze the leftovers, cool chili and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Place in a saucepan; heat thoroughly.
It was a fun cook to do on a chilly day with teamwork as the theme...
Thanks for Lookin'
John and Sue
Ingredients:
1 pound turkey kielbasa, halved and sliced
2 Jalapenos, diced
½ onion, diced
2 cloves garlic, diced
EVOO
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) pinto beans
1 can (8-3/4 ounces) whole kernel corn, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups vegetable broth
Spices to taste: Chili powder, cumin, salt, pepper
Toppings: Sour cream and shredded cheddar cheese
Saute kielbasa, jalapenos, onion and garlic in EVOO in Dutch Oven.
Cook until kielbasa is browned, stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes.
tx smoker
Here is a shot of the pot just for you my friend!
Top with dollop of sour cream and shredded cheese, serve. We used grated smoked cheddar jack, but any cheddar cheese will work. Here's the money shot with a side of the Beer Bread we made the day before.
If you want to freeze the leftovers, cool chili and transfer to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Place in a saucepan; heat thoroughly.
It was a fun cook to do on a chilly day with teamwork as the theme...
Thanks for Lookin'
John and Sue
