Turkey Chili
  • 2 medium onions, chopped (1 cup)
  • 1 tablespoon vegetable oil
  • 1 medium red bell pepper, chopped (1 cup)
  • 1 medium green bell pepper, chopped (1 cup)
  • 2 tablespoons chopped fresh garlic
  • 2 pounds ground turkey
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano leaves
  • 1 tablespoon chili powder
  • 1 can (4 ounces) chopped green chilies, drained
  • 2 jalapeño chilies, seeded and chopped
  • 1 can (14 1/2 ounces) whole roma (plum) tomatoes
  • About 4 cups water
  • 1 can (15 ounces) black beans, drained
  • 1 can (15 to 16 ounces) kidney beans, drained
  • Salt
  • Pepper

Cook onions in oil in large Dutch oven or saucepan over medium heat about 10 minutes or until onions are tender. Add green and red bell peppers and garlic; cook 2 to 3 minutes. Add turkey; cook 3 to 4 minutes or until turkey is no longer pink. Add cumin, oregano, chili powder, green chilies, jalapeño chilies, tomatoes and water; reduce heat to low. Cover and simmer about 30 minutes. Add beans; simmer 15 to 20 minutes longer. (If necessary, thin chili with additional water to desired consistency.)

Variation
Vegetarian Chili: Prepare chili as directed, except substitute 1 can (16 ounces) pinto beans, drained, for the turkey. Add pinto beans with black beans and kidney beans.

This recipe is courtesy of Green Mountain at Fox Run, Vermont