Using frozen garden veggies. 4x the recipe. Large stainless steel spaghetti pot. Put 1 qt frozen chopped bell peppers in pot along with 1 qt of chopped onions, 1 gallon of frozen tomatoes with skins (1/2 of 2 gallon zip bag), and 1 qt of frozen tomato juice. Put lid on and put in oven at 350 for 1 hour then chop and stir up tomato juice if still in one chunk and stir into veggies and put back in oven with lid on for another 1 -1 1/2 hours. During that time chop 4 stalks of celery, grate 2 carrots, 8 to 9 fresh garlic chopped and 4 frozen hot peppers-seeds removed. Saute in olive oil to soften a few minutes. Saute and drain 2-3# of ground beef- drain. Take veggies out of oven and leave pot holders on handles of pot until cool. Add meat, chopped veggies, 4 large cans of light red Hanover kidney beans drained well (the liquid is loaded with salt, sugar and corn syrup) and 2 large cans of Hunts tomato sauce. Add your choice of spices and the juice of one lemon then stir and put on stove on simmer for 1 hour or until spices are blended well. I use 2T of good quality sea salt, 4 bay leaves, 2t turmeric, 2t cumin ground, 2 t marjoram, dash paprika, 2 T oregano. Chili powder varies so be careful about the amount. I use a mild chili powder. Start with 3T or 4T of chili powder as more can be added later as it’s cooking to achieve the taste you want. Add the juice of one lemon. After an hour pick out the skins of tomatoes that rise to the top and bay leaves. Any remaining tomato skins-forget about it. Fresh garden veggies are always better in recipes, frozen garden veggies are better than store bought. Tomatoes can be frozen with or without skins. Chili can be frozen in zip freezer bags for later use.
Raw or cooked veggies can be given to your turtle chopped fine.
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