Spicy Green Chili

4.4 stars based on 10 votes.
10 ratings
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Ingredients

  • 2 tablespoons vegetable oil
  • 2 stalks celery, chopped
  • 1 large leek, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 pound ground pork or ground turkey
  • 1 tablespoon cumin powder
  • 1 (13 3/4-ounce) can chicken broth
  • 3 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
  • 1/2 teaspoon salt
  • 1 (20-ounce) can white kidney beans, drained and rinsed

Preparation

Heat oil in 4-quart saucepan over medium heat. Add celery, leek and green pepper. Cook until tender, stirring occasionally. With slotted spoon, remove vegetables to bowl.

Cook ground meat in drippings remaining in skillet over medium-high heat until well browned on all sides, stirring frequently. Stir in cumin powder; cook 1 minute.

Return vegetables to saucepan; add chicken broth, TABASCO® Green Sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover. Simmer 15 minutes, stirring occasionally. Add white kidney beans; simmer 5 minutes longer.

Makes 6 servings.

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  • Name: Kelly
    Date: March 5th, 2015
    I make this recipe frequently when it's cold outside. My family loves it. There are never any leftovers!
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