Ingredients
- 1 tablespoon essential olive oil
- 1 cup chopped sweet onions
- 1 tablespoon minced garlic clove
- 1/4 cup chopped yellow peppers
- 1 pound ground poultry
- 1 (28-ounce) can crushed organic tomato plants, undrained
- 1 (16-ounce) can red kidney beans, drained and rinsed
- 1 tablespoon chili powder
- 1 tablespoon sugar
- 2 cups low-sodium chicken stock
- 1/2 teaspoon garlic clove powder
- 1 teaspoon hot sauce (suggested: Tabasco)
- 11/2 teaspoons ocean salt
- 1 teaspoon dried tulsi
- 1/2 teaspoon dried oregano
Directions
Inside a large skillet, saute onions, garlic clove and peppers in essential olive oil over medium heat until onions are translucent. Add ground poultry and prepare until browned.
Add remaining ingredients and stir well to mix. Reduce heat to low and simmer for one hour, stirring from time to time.
Recipe thanks to LPGA World Hall of Famer Nancy Lopez adapted by Gorge Ranch Chef Scott Uehlein