Turkey Chili

Brrr! After "falling back" for daylight savings, the sun goes down earlier making evenings even colder in many parts of the country. Luckily, a delicious bowl of turkey chili is a healthy way to warm up!

(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
    Salt
    Pepper

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.

Variation

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.

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Tags: healthy recipes , healthy eating , recipes for living .