If you have ever been to fall or winter camp with our unit, chances are that you have tried Shelia's famous chili. Even girls and Guiders that were not chili fans before camp line up for a second (and sometimes a third) bowl of this delicious dish.
Shelia retired from our unit in the spring and is now a member of the Trefoil Guild, however she has generously agreed to share her chili recipe with us:
1 pkg of ground turkey (usually about 500 grams)
1 19 oz tin white kidney beans
1 19 oz tin romano beans
1 or 2 zucchini squash
3 garlic cloves
1 sweet red pepper
1 sweet orange pepper
1 sweet yellow pepper
1 1/2 tsp salt
1/2 tsp black pepper
2 tablespoons chill powder
1 tablespoon cumin
red pepper flakes to taste
1 teaspoon brown sugar
1 28 oz tin diced Italian tomatoes
1 bottle Italian Passata or 2 tins plain tomato sauce
Put a little olive oil in pan, then brown turkey with minced garlic & 1 tablespoon of the chill powder. Drain off excess liquid. Add tomatoes and tomato sauce or passata. Add remaining chill powder, cumin, brown sugar, salt and pepper. Grate the zucchini (if they’re small I’ll use two). Add to pot. Mix together and bring to a boil then turn down and simmer, stirring occasionally for 1 hour.
Drain and rinse the beans, add to pot. Dice the peppers into chunks and add to pot. Check for salt and pepper, adjust according to your preference. If desired add a few pinches of dried chilis or a little hot sauce. Simmer for about another hour, stirring occasionally. If the chill seems a little dry add a little water.
This recipe makes about 6-8 servings You can also put this in a slow cooker.
Editor's Note: Try serviing with a sprinkling of grated cheddar cheese on top. Yum!
Guest blogger Guider Shelia has fed and inspired generations of Guides with her cooking.