TURKEY CHILI WITH TWO BEANS

SERVES 6-8

This recipe is based on Mom's Chili with Meat and Beans. I love that chili, but my family is becoming increasingly fond of ground turkey. It began as a quest for healthier meat, but has become a fondness for the flavor in many recipes that traditionally use ground beef. I made a few other changes, including the addition of pink beans. They make a nice combination with the turkey and kidney beans. I usually make this on a Sunday and refrigerate to reheat on Monday. Leftovers are also excellent. And, by the way, even though I try to eat healthier, I still prefer 93% lean ground turkey because it contains some dark meat which has more flavor than breast. Of course, you may use a leaner blend.

INGREDIENTS

2 tablespoons olive oil

1 pound ground turkey, preferably 93% lean

Salt and pepper to taste

1 large onion, chopped

1 large green bell pepper, chopped

5 large cloves garlic, minced

1 tablespoon ground cumin

1 tablespoon dried oregano leaves

1 tablespoon ancho chili powder

2 tablespoons grated Parmesan cheese

3 cans (about 15.5 ounces each) red kidney beans, rinsed and drained

2 cans (about 15.5 ounces) pink beans, rinsed and drained

2 cans (14.5 ounces each) whole tomatoes with juices, crushed slightly

Heat a large stock pot over medium-high heat. Add the oil, then the ground turkey. Brown the turkey, breaking into large lumps as it cooks. Season with salt and pepper. Add onions, peppers, cumin, oregano, and chili powder; cook until vegetables are tender,about 5 minutes. Add the garlic and cook 1 more minute. Add the Parmesan, beans, tomatoes, and juices. Stir well; cover and cook about one hour. Taste for seasoning and adjust to taste. Cover and cook for an additional hour or until liquid has thickened. (If it needs further thickening, remove the lid.) Serve as is, or with grated sharp cheese and chopped onions as garnish.

Notes: This is even better the next day. Chili may also be frozen and reheated.

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