This Historic Recipe, turkey chili by Noreen (Sparling) Nazareth, comes to us from “Our 125th Anniversary Cookbook” – Forest Baptist Church, Forest, Ontario – February, 1996.
Ingredients
1 medium onion, chopped
½ cup chopped green pepper
2 Tbsp vegetable oil
2 cups diced cooked turkey
19 oz can red kidney beans
2 cups canned or fresh tomatoes, chopped
2 tsp chili powder
2 cups broth or water
Salt
Pepper
Instructions
Sauté onion and green pepper in oil in heavy saucepan. Stir in remaining ingredients; heat to a boil. Reduce heat; simmer for 15 minutes, stirring occasionally. Yield 6 servings.
Serve over hot fluffy rice or accompany with buttered French bread or whole wheat rolls.
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