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Laurettas Summer Chili
1 Min Read
Diane Ridge
Yield: 12 servings
5 lbs. ground turkey
olive oil, as needed
5 Tbsps. Worchestershire sauce
1 Tbsp. cayenne pepper
Salt and pepper to taste
1 red onion, diced
3 Tbsps. chopped garlic
1 yellow pepper, diced
1 green pepper, diced
2 red peppers, diced
1 orange pepper, diced
3, 40 oz. cans great northern beans
6, 14 oz. cans chopped tomatoes with chilipeppers
1 small can tomato paste
3 11oz. cans sweet corn
4 Tbsps. jalapeno peppers, chopped
1 bunch parsley, chopped
1 bunch cilantro, chopped
1 cup pignoli nuts
1 cup shredded Parmesan Reggianno
Sauté turkey meat in 5 Tbsps. olive oil and the Worchestershire sauce, cayenne pepper and salt and pepper. Cook completely and set aside.
Sauté onion, garlic and peppers in olive oil until glazed. Add to meat mixture, gently simmer.
Add beans, tomatoes, corn and jalapenos.
Mix in parsley, cilantro, pignoli nuts and shredded cheese.
Simmer on low heat for 1 hour. Serve.
Recipe from Marilyn Howell, RD LDN, Nutrition Services Manager, Masonic Villages in Elizabethtown, PA from its in-house “Let Your Talent Show”chili (and cookie baking) contest, 2007.
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