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Montana Wildfire Chili

 Montana Wildfire Chili
This thick and chunky chili has some kick to it. I like to top it with shredded Cheddar and then serve it with a side of cornbread.—Donna Evaro, Great Falls, Montana
8 ServingsPrep: 30 min. Cook: 5 hours

Ingredients

  • 2 pounds ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 1 large sweet onion, chopped
  • 1 medium sweet red pepper, finely chopped
  • 1 medium sweet yellow pepper, finely chopped
  • 2 cans (16 ounces each) chili beans, undrained
  • 2 cans (14-1/2 ounces each) stewed tomatoes, drained
  • 1/2 cup tomato juice
  • 2 jalapeno peppers, seeded and minced
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper

Directions

  • In a large skillet, cook the beef, onion and peppers over medium heat
  • until the meat is no longer pink; drain.
  • Transfer to a 4- or 5-quart slow cooker. Stir in the beans, tomatoes,
  • tomato juice, jalapenos, garlic, cumin, chili powder, salt and
  • cayenne. Cover and cook on low for 5-6 hours or until heated
  • through.
  • Yield: 8 servings (2-1/2 quarts).

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Montana Wildfire Chili (continued)

Nutritional Facts: 1-1/3 cups equals 365 calories, 15 g fat (6 g saturated fat), 70 mg cholesterol, 920 mg sodium, 36 g carbohydrate, 9 g fiber, 28 g protein.