on mondays, i try to make a good lunch while my 3 older kids are in school that could potentially provide leftovers for dinner if homework and after school activities and errands cut too close to dinner time and prevent me from getting something made in time. however, my youngest school boy is in kindergarten and gets out at noon, so i either have to start cooking right during or after breakfast, or after i pick him up, which is when i need to be starting dinner! even w/ a baby finally at baseline, my life is so hectic w/ 5 kids, i still have to find the most convenient options w/ an almost impossible set of conditions to work with and this is why i find what really works and what they really like and just stick with it as long as possible! (serves 12)
6 TBlspn olive oil
2 large onions, minced
6 garlic cloves, minced
2 lbs ground turkey (can substitute vegetable based 'meat' if soy/corn are tolerated in diet, or simply another variety of beans for a *vegan* meal)
6 cups water
2, 28 oz cans 'full circle' brand organic crushed tomatoes w/ herbs (available at most grocery stores)
2 green peppers, minced
1 tsp celery seed
1/4 tsp cayenne (can leave out if you don't like spicy)
3 tsp cumin
2 sm bay leaves
4 TBLspns chili powder
1/2 tsp basil
3 tsp salt
2, 15 oz cans 'full circle' brand organic kidney beans (available at most grocery stores). we also like to throw in some white beans, when we find them in the bulk section of the organic food stores.
heat the olive oil in a large pot, add onion & garlic; saute until golden brown.
add the turkey and brown.
add the remaining ingredients, except the beans.
sir to mix and bring to boil.
reduce heat and simmer, covered - until the sauce reaches desired thickness.
could take up to an hour!
add the beans and heat through.
we love to serve this w/ a bag of 'terra' original exotic chips - even crumble them up in the chili instead of crackers, they go great w/ it !