Page 26 - 2019TOHCookbook

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KARPENSKI | HOPKINTON, MA | SERVES 6
Aunt Ellen lives in CA and it’s fun to make her chili and talk about the fun we have with her when we’re visiting her. It’s also healthy and fun to have the family help us make it!
INGREDIENTS
2 lb. ground turkey
1 can (15 oz.) black beans, drained
1 can (15 oz.) kidney beans, drained
1 can (15 oz.) pinto beans, drained
1 can (14 oz.) hominy (or corn), drained
3 cans (14 1⁄2 oz.) diced tomatoes and green chilies (not drained)
1 can (8 oz.) tomato sauce 1 small onion, chopped
1 envelope Ranch Salad Dressing Mix, see recipe below
1 envelope taco seasoning 1⁄2 tsp. pepper
Optional toppings: corn chips, sour cream and shredded cheddar cheese
INSTRUCTIONS
Ranch Dressing
1⁄2 cup dry buttermilk 2 tbsp. dried parsley 1 tbsp. dried chives
2 tsp. onion powder 1⁄4 tsp. garlic powder 1 tsp. dried dill
1 tsp. kosher salt
1 tsp. ground black pepper
Pinch of cayenne pepper, optional
1. In a skillet set to medium heat, brown ground turkey with onion.
2. Meanwhile, drain black beans, kidney beans, pinto beans and hominy (or corn).
3. Place cooked turkey with onion, drained beans and hominy in crock pot. Add additional ingredients to crock pot, gently stir.
4. Cook on low 8 hours.
5. Make your own Ranch Dressing: in a bowl or food processor, combine buttermilk, parsley, chives, garlic powder, onion powder, dill, salt, pepper and cayenne until well combined. Store in an airtight container in the refrigerator for up to 3 months.
AUNT ELLEN’S TURKEY CHILI