Turkey and Bean Chilli

By Steve-3

Ingredients

• Nonstick olive spray
• 1 large onion chopped
• 2 medium size red or green peppers, chopped
• 5 garlic cloves, chopped
• 1 1/2 pounds ground turkey
• 2 – 3 tablespoons chili powder (your taste)
• 1 1/2 teaspoon ground cumin
• 1 1/2 teaspoon dried oregano
• 1 or 2 15 –ounce cans kidney beans, drained (use three total cans of beans, your choice of
• 1 or 2 15 –ounce cans black beans, partially drained which ones to select)
• 1 28-ounce can diced tomatoes in juice
• 3 cups canned low salt chicken broth (or use water and Minors chicken base)
• 1 ounce semisweet chocolate, chopped
• 1/4 teaspoon of ground cinnamon
• 1 small can of tomato paste

Preparation

Step 1

Generously spray bottom of heavy large pot with nonstick spray. Add onions, peppers, and garlic.
Saute’ over high heat until vegetables begin to soften. About 8 minutes.
Add turkey and saute’ until no longer pink, breaking up large pieces with fork.
Mix in chili powder, cumin, and oregano and stir one minute. Add beans, tomatoes with juices,
broth, chocolate, and cinnamon.
Bring chili to a boil. Reduce heat to simmer, and cook for at least an hour, maybe two. Be sure to stir now and then.
Remove cover for at least 30 minutes, if you want your chili thicker. Season with salt and pepper to taste.

Bon Appetit.
Remember, this is chili, and you should add, subtract, change to your own tastes. Sometimes I’ve used pinto beans or a small can of chick peas as well.