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Vegetable cooking spray
2 lb Raw ground turkey
2 md Green peppers, seeded and chopped
1 md Onion, chopped
1 md Jalapeno pepper, seeded and chopped
2 tb Minced garlic
1 tb Beef-flavored bouillon granules
3 c Water
2 1/2 c Cooked pinto beans
2 cn (28 oz) crushed tomatoes, un-drained
1 cn (6 oz) tomato paste
3 tb Chili powder
2 ts Ground cumin
2 Bay leaves
1/8 ts Salt
1/8 ts Pepper
1/2 c Chopped green onions
Coat a large Dutch oven with cooking spray, place over medium heat until hot. Add turkey, cook 5 minutes or until browned, stirring to crumble. Drain turkey in a colander. Wipe Dutch oven dry with a paper towel. Re-coat Dutch oven with cooking spray; place over medium heat until hot. Add green peppers, onion, jalapeno pepper and garlic; saute until tender. Add turkey to Dutch oven. Dissolve bouillon in water; add to Dutch oven with beans and next 7 ingredients. Cover and bring to a boil; reduce heat, and simmer 1 hour, stirring occasionally. Remove and discard bay leaves. Ladle hot chili into a large serving bowl; top with chopped green onions. Yield 12 cups.
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