Chili with Beef, Turkey and Potatoes is hearty, full of flavor, and comfort food at its best. This one-pot meal is easy to make and naturally gluten free.
1(29 ounce)can dark red kidney beans,drained and rinsed
1(29 ounce)can light kidney beans,drained and rinsed
1stalkcelery, chopped
2tablespoonschili powder
1teaspoonground cumin
1(3 ounce)can diced green chilies
2cupswater
1 ½lbsmedley potatoes (red, purple, & gold)cut into small pieces
shredded cheddar cheese for topping(optional)
Instructions
In a Dutch oven, cook the beef, turkey and onions. Add salt and peper to taste.
Remove excess fat, then add in remaining ingredients and stir well.
Cook over medium heat for an hour or until the potatoes are tender. Stir occasionally while the chili is cooking adding water if needed.
Serve warm and top with shredded cheddar cheese or your favorite chili topping.
Notes
Be sure to drain and rinse the kidney beans. Not draining the beans will add too much liquid to the chili.
Cut the potatoes into small, equal sized pieces to ensure even cooking time. Check the potatoes after an hour and increase the cooking time if the potatoes are still firm.
If you prefer a more soup-like consistency, simply add a little more water while the chili is cooking.
Nutrition information doesn't include optional toppings.