Turkey Chili

From YavelWiki

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 4 garlic cloves, chopped fine
• 2 tablespoons chili powder (or up to 4 tablespoons if you like it spicier)
• 1 tablespoon ground cumin
• 3 15-oz cans crushed tomatoes (fire roasted if you can get it)
• 1 tablespoon tomato paste
• 1 cup turkey stock or chicken stock
• 2 15-oz cans kidney beans, drained
• 1 teaspoon dried oregano
• 1 tablespoon sea salt, plus more if desired to taste
• 1/2 teaspoon black pepper
• 3 to 4 cups shredded, cooked turkey meat
• 1 to 3 teaspoons sugar, optional
• To garnish: Shredded cheddar cheese, chopped green or red onion, sour cream

Steps

1. Sauté the vegetables: In a large, 8-quart, thick-bottom pot, heat the olive oil on medium high heat. Add the onions and green peppers and cook, stirring, until golden, about 5 minutes.
2. Add the garlic, chili powder, and cumin, and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.
3. Add the remaining chili ingredients: Add tomatoes, tomato paste, stock, kidney beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, partially covered, for an hour.
4. Salt to taste.
5. Add sugar to taste if needed to balance the acidity of the tomatoes.
6. Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with cornbread.