Rachael Ray has nothing on us

One of our desires here is to create a fun working environment for both the staff and volunteers.  We think ‘fun’ is often a missing ingredient in most organizations.  Sure, our work is serious but we should never take ourselves too seriously in the process.

Last week, we had some fun with the staff by hosting our first ever Staff Chili Cook-off.  The winner was Susanne Fatigati, Director of Care and Membership.  She had some tough competition.  In fact, she only won by one vote.

Nevertheless, to the victor goes the spoils, so today, we proudly offer Susanne’s chili recipe.  Enjoy!

Turkey  with Tomatillos Chili (double this to make a full crock pot)

1 package ground turkey, which is usually about a pound and a third

1 can fire roasted diced tomatoes

1 can Rotel original (which is diced tomatoes with green chilies, there are also mild and hot versions)

1 can crushed tomatoes (May only come in a large can, which is fine. This isn’t an exact science. But, if you double the recipe, you probably don’t need another can.)

1 can black beans drained and rinsed

1 packet of chili seasoning- any would probably work fine. I used the one for white chicken chili, and I’ve also used the Tex Mex.)

Brown turkey in separate pan in a little oil, strain in colander

Add to all above ingredients in crock pot

Cook on low for a couple of hours

Don’t cook in with the rest, but before you serve, stir in:

1 large jar salsa verde (which is tomatillo, cilantro…)

2 fresh tomatillos, chopped

But then, of course, heat it enough to serve after you pour those in.

top with any or all:

sharp cheddar, grated

onions, chopped

avocado, chopped

lime, in small pieces for squeezing over avocado

fresh cilantro, chopped

sour cream

white corn tortilla scoops