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Favorite Church Supper Chili Recipe

We grow a lot of tomatoes and vegetables for canneries in our area—and for use in this original recipe of mine, which won first place in a "Best Chili" contest at work!—Dorothy Smith, Napoleon, Ohio
TOTAL TIME: Prep: 15 min. Cook: 50 min. YIELD:20-24 servings

Ingredients

  • 2-1/2 pounds ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 1/2 cup chopped green pepper
  • 1 cup chopped celery
  • 2 cups chopped onion
  • 1 garlic clove, minced
  • 3 tablespoons chili powder
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (46 ounces) tomato juice
  • 4 cups V8 juice
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 2 cans (16 ounces each) hot chili beans, undrained

Directions

  • 1. In a large Dutch oven, cook beef over medium heat until no longer pink; drain. Add the green pepper, celery and onion; cook until tender. Add garlic; cook 1 minute longer.
  • 2. Stir in the spices, tomatoes and juices. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add beans and simmer 20 minutes longer or until heated through. Yield: 20-24 servings.

Nutritional Facts

1 serving (1 each) equals 139 calories, 5 g fat (2 g saturated fat), 23 mg cholesterol, 678 mg sodium, 13 g carbohydrate, 3 g fiber, 11 g protein.