2 tablespoons of olive oil or vegetable oil
1 medium yellow onion, chopped
5 cloves of garlic, chopped
2 teaspoons chili powder
1 teaspoon dried oregano
2 tablespoons tomato paste
1 pound of ground veggie turkey*
1 14.5 ounce can whole peeled tomatoes with their juice
1 15.5 ounce can kidney beans, rinsed and drained
Instructions:
Heat the oil in a large heavy skillet over medium-high heat. Add the onion, garlic, chili powder, and oregano and cook stirring, until fragrant or about 3 minutes. Stir in the tomato paste and cook for one more minute. Add the ground veggie turkey and cook, stirring, for an additional 5 minutes. Add the tomatoes – crushing them through your fingers into the pot – along with their juices and the beans; bring to a boil. Cook uncovered, stirring occasionally, until thick, about 10 minutes.
*Ground veggie turkey is not really turkey at all, its ground veggies made to replace turkey for vegetarians. It can be found near the tofu or other organic foods. I was able to get it at Safeway.
Ground Turkey (Veggie) Chili – Phase One
