Warm on a cold night– way down to 50 degrees around here in SoCal! And great for leftovers…
TURKEY CHILI
gulp of olive oil
1 pound white ground turkey
salt & pepper
1 medium onion, finely chopped
3 cloves of garlic
2 full tsp. chili powder
1 tsp. smoked paprika
1 shake red pepper (or more if you’re brave)
1 tsp. ground cumin
1 28 oz. can crushed tomatoes
1 can black beans, rinsed
1 can cannellini beans, rinsed
more salt to taste
garnish–cheese, chopped green onion, sour cream…
Heat the oil and add in the turkey. Season with salt and pepper. Add the onions and stir the turkey into bits as it cooks, about 4 minutes. Then stir in the garlic, chili powder, paprika, red pepper and cumin. Cook for 5 minutes more. Next add in the crushed tomatoes and 1 cup of water and simmer over low heat until thickened, 30-40 minutes. Next the beans –and heat through 10 minutes more. Add more salt as needed and serve it up hot with toppings. Throw in some honey and cornbread on the side and you’ve got dinner.
The Thankful Heart 