I made Turkey & Mushroom chili for supper tonight, along with Italian Bread (two small loaves), garlic & rosemary cheese bread, and garlic cheese bread. (I figured you've all seen my garlic cheese bread before, so I didn't take a picture of it.)
It's the best chili I've ever made. Not too sweet, not too spicy; just perfect.
Turkey & Mushroom Chili
Ingredients:
1 lb. turkey sausage, browned
1 c. slow roasted tomatoes, chopped (they were frozen)
1 can garbanzo beans, drained
1 can black-eyed peas, drained
1/2 qt. beans from the garden (there are about 6 varieties in the bag)
1/4 c. dried mushrooms, chopped (or 1/2 c. fresh mushrooms, chopped)
1 qt. tomato juice, thawed
6 c. water (or less, depending on how thick you want your soup)
dried rosemary to taste (about 1/2 tsp.)
chili powder to taste (about 1 1/2 tsp.)
dried thyme to taste (about 1/2 tsp.)
1 tsp. honey (or to taste)
1/8 tsp. cinnamon
Combine all ingredients into 8 qt. pot or dutch oven. Cook over low heat 4-5 hours, or in slow cooker 6-8 hours. Feel free to experiment with other beans or even add veggies; I only had those types of beans on hand.
Definitely a delicious supper!
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