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"Keep the Scouts Warm" Chili

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Serves 20-25 | Prep Time 10 minutes | Cook Time 1 hour, 15 minutes

Why I Love This Recipe

Who doesn't love a big bowl of hearty chili in the middle of winter? This chili recipe came about when a friend of mine who happened to be a scout leader, was going on a camping trip with the rest of the boys from the troop in the middle of January. Since I was feeding an entire boy scout troop, the recipe had to be rather large, but don't fret, this recipe can easily be reduced by half. Being a college student majoring in Nutrition and who loves cooking and creating new recipes, I came up with this idea for a healthy chili that does not sacrifice any flavor. I ended up receiving nothing but positive feedback from everyone who tried the chili, so I hope anyone who makes this recipe is just as satisfied as well.

Ingredients You'll Need

2 Tbsp. olive oil
3 lbs. ground turkey
3 lbs. ground 93% lean ground beef
2-16 oz. bag frozen chopped green peppers
2-16 oz. bag frozen chopped onion
2 Tbsp. minced garlic
1 Tbsp. black pepper
1 Tbsp. red pepper flakes (or more if you prefer more heat)
1 Tbsp. cumin
1 Tbsp. garlic powder
1 Tbsp. mustard powder
1 Tbsp. paprika
1 Tbsp. oregano
3 Tbsp. chili powder (or more if you prefer more heat)
3 Tbsp. worcestershire sauce
2-28 oz. cans crushed tomatoes
1-6 oz. can tomato paste
1-40.5 oz. can red kidney beans
1-40.5 oz. can white beans
1/4 cup light brown sugar
1/4 cup honey


Heat 1 Tbsp. of olive oil over medium-high heat in a large pot and add turkey. Cook until fully cooked and drain. Put turkey aside.

Heat the other Tbsp. of olive oil in the same pan and add the green peppers, onions and garlic. Saute for approximately 8 minutes, or just until the onions begin to turn transparent. Add the cooked turkey.

Once the meat has been returned to the pan, add all of the spices: black pepper, red pepper flakes, cumin, garlic powder, paprika, oregano and chili powder.

Next, add the worcestershire sauce, crushed tomatoes and tomato paste. Stir and cover for 15-20 over medium heat, or until mixture comes to a simmer.

Rinse the kidney and white beans before adding to the chili. (This helps to cut down on unnecessary sodium)

Add the kidney and white beans. Stir and cover until mixture comes to a simmer again.

Lastly, add the brown sugar and honey and let stand for 30 minutes.

Serve and enjoy!

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