Turkey & Two Bean Chili Recipe
Ingredients
1 Tablespoon Olive Oil
2 Pounds Dark Meat Ground Turkey
2 Cups Red Onion
3 Large Garlic Cloves
1 Large Red Bell Pepper
1 Tablespoon Oregano
2 Large Bay Leaves
3 Tablespoons Chili Powder
3 Cups Chicken Broth
Salt and Pepper To Taste
15 Ounces Red Kidney Beans, Canned, Rinsed and Drained
15 ounces Pinto Beans, Canned, Rinsed and Drained
2 Cups Cheddar Cheese
1 Cup Sour Cream
Lime Wedges for Garnish
Directions
In a large heavy bottomed pot heat the olive oil over high heat and add the ground turkey.
Cook and using a wooden spoon stir a bit until lightly browned, about 5 minutes, occasionally using the spoon to break up any lumps.
Add the chili powder and cumin to the browning meat and while constantly stirring toast the powders a bit to release their oils, be careful not to burn the spices
Immediately add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano and bay leaves to the pot and stir to blend well.
Cook the mixture for about 5 minutes.
Add the tomatoes, chicken broth, salt and pepper.
Bring to a boil, reduce heat and simmer, stirring occasionally, for about 15 minutes.
Add the two styles of rinsed and drained beans and cook, stirring occasionally, for 10 minutes longer.
Taste the chili and adjust the salt and pepper to taste adding any extra spices to your liking.
Serve in the chili in deep bowls and top with a bit of the grated cheddar cheese, dollops of sour cream and the lime wedges.