Sally's Recipe Of The Week: Bloody Mary Chili

Bloody Mary Chili

Serves 4

My love of chili continues! I like to make chili, divide it into containers then after it cools, freeze it. That is what I did with this recipe and I think it may taste even better. And you get you use Bloody Mary Mix!

Here is what you will need:

1 red bell pepper, shopped

1 onion, chopped

2 stalks celery, chopped

1 1/2 pounds ground turkey

3 cloves garlic, minced

2 TBS grated fresh ginger, or ginger you have frozen

2 TBS tomato paste

1 32 oz bottle of your favorite Bloody Mary Mix

1 can black beans, rinsed and drained

1 cup green onions, chopped

2 tsp smoked paprika

1 tsp ground cumin

salt and pepper

1 tbs olive oil

Toppings: shredded cheddar cheese, cilantro, lime

Heat the oil in a soup pot or an Instant Pot set on sear. Add in the red peppers, onions and celery. Lightly season with salt and pepper and cook about 4 to 5 minutes.

Add in the turkey, season with salt and pepper and break it apart as you cook it for about 5 minutes.

Add in the ginger, garlic and tomato paste, stir constantly releasing the fragrance of the garlic and ginger and cooking out the paste.

Turn down the heat to a simmer and add in the Bloody Mary Mix, black beans, green onions, smoked paprika, cumin.

Mix it gently.

Give it a taste and adjust seasoning as you like.

Cover and let simmer on low for an hour.

Eat right away or divide in to containers and freeze after it cools. Great for a grab and go lunch for work or a quick dinner. Once reheated top with what you like. Lets Eat!