urkey Chili and Cheddar Melt Ingredients: Imperial Metric 1 lb ground turkey 500 g 1 large onion, chopped 1 1/2 cup celery, chopped 125 mL 1 clove garlic, minced 1 1 tbsp vegetable oil 15 mL 1 tbsp chili powder 15 mL pinch cayenne pepper pinch 1 796 mL (28 oz) can tomatoes 1 1 156 mL (5.5 oz) can tomato paste 1 1 540 mL (19 oz) can kedney beans, drained 1 1 cup chopped cheddar cheese chunks 250 mL 2 cups lettuce, shredded 500 mL Directions: In a large skillet or Dutch oven saute ground turkey with onion, celery and garlic in oil until turkey is no longer pink (about 5 minutes). Drain if necessary. Add chili powder, cayenne, tomatoes and tomato paste; breaking up tomatoes. Bring to a boil, reduce heat; cover and simmer 20 minutes. Stir in kidney beans, cover and simmer 10 minutes longer. Add cheese chunks; simmer 3 minutes longer until cheese begins to melt. Spoon chili into soup bowls; top each servng with lettuce. * Tips: for more "heat" increase the amount of chili powder. Makes 4 1 3/4 cup servings.
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