What could be better on a cold winter day? Or for that matter, one that’s not so cold? Plus, it’s easy!! Serve it with cornbread — and a salad, if you wish, for a little texture and temperature variation — and you’ve got a meal to delight family and friends.
(Makes 8-10 servings)
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
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.)
To serve, season with salt and pepper.
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.