Three Bean Turkey Chili

Three Bean Turkey Chili

Ingredients:

• 1 large white onion, large chop

• 4-5 cloves of garlic, minced

• 1 green bell pepper, small dice

• ¼ cup chipotles in adobo, chopped

• 2 lbs of ground turkey

• 1 28-oz can of black beans

• 1 28-oz can of red kidney beans

• 1 28-oz can of pinto beans

• 1 28-oz can of crushed tomatoes

• 2 Tbsp Chili Powder

• 2 Tbsp Cumin

• 2 Tbsp Paprika

• 1 Tbsp salt

• 2 Tbsp Garlic Powder

• 2Tbsp Onion Powder

• ¼ Tsp Cayenne Pepper

• 1-2 Tbsp neutral oil (i.e. avocado, canola)

• 14oz water (rinse cans)

Yields 8-10 Servings

In a large pot or Dutch oven, preheat your favorite neutral oil.  Saute the onion and bell pepper together until they begin to tender up.  Add the garlic and chopped chipotles in adobo, and continue this process.  After the vegetables are tender, add the ground turkey.  Always make sure to bring your meats to room temperature before cooking; it will help get a nice sear and prevent dropping the pot temperature.  Brown the turkey and add the spices to coat everything.

From here, add all of the contents of the beans (including the liquid), crushed red tomatoes, and extra water, and stir together. The starches from the beans will help to naturally thicken the chili.  Let this come to a boil and then reduce to a simmer.  Add additional spices if necessary (always check salt levels) and cover.  

If cooking on the stove, lower the heat and simmer for 2-3 hours.  If cooking in a dutch oven, you can leave it on the stove or even put into an oven between 250-300*F for several hours.  Check and stir every 30-45 minutes to release any bits stuck to the bottom. It’s important to let the chili sit covered as long as possible to maximize the depth of flavor.

Serve hot as is, or with cheddar and sour cream.  Enjoy!