The Juice Boxx

Ingredients

• 2 cups chopped onion
• 4 garlic cloves, chopped fine
• 1 cup chopped green pepper
• 1/4 cup olive oil
• 2 (35 oz) cans stewed tomatoes, crushed
• 2 (15 oz) cans kidney beans, drained
• 2 Tbsp tomato paste
• 3/4 cup chicken or turkey stock
• 2 Tbsp chili powder (or up to 4 Tbsp if you like it really hot)
• 1 Tbsp ground cumin
• 1 Tbsp dried hot red pepper flakes
• 1 teaspoon dried oregano
• 1 Tbsp salt, plus more if desired to taste
• 1/2 teaspoon black pepper
• 3 to 4 cups of shredded, cooked turkey meat
• Sugar

• Shredded cheddar cheese, chopped red onion, sour cream for optional garnish.

Method

1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.

2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

3 Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.

The chili may be made in advance and chilled for 2 days, or frozen for 2 months.

Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread. 

Makes about 12 cups. Serves 8.