There is an old saying “if you know beans about chili, your chili ain’t got no beans.” Well, I guess I don’t know beans. If you are a chili purist, kindly accept my deepest apologies for causing offense. Being a Northerner, I have never had traditional chili, so I don’t understand the hysteria over some added legumes. And honestly, I don’t care to. You can keep your lardy bowl of beef. While I my menus may have succumbed to autumn, my waistline doesn’t have to.
Read on for photos and recipe
- 1 Tb. olive oil
- 1 lb. lean ground turkey
- 1 lg. green pepper, diced
- 1 lg. red pepper, diced
- 1 md. onion, diced
- 1 can dark red kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 can garbanzo beans (chickpeas), rinsed and drained
- 1 can Mexican style diced tomatoes
- 1 can tomato sauce
- 1 Tb. chili powder
- 1 tsp. cumin
- S & P
- Chopped cilantro for garnish
- Shredded cheddar cheese for garnish
- Over medium heat, brown turkey in 2 tsp. olive oil until no longer pink. Remove with slotted spoon.
- Sautee peppers and onions in turkey drippings/oil until softened. You may need another tsp of oil.
- Add in beans, diced tomatoes, tomato sauce, turkey, chili powder, cumin, and s & p. Simmer as little as 20 minutes. I usually simmer for about 40 minutes for the best flavor.
- Serve topped with a sprinkle of shredded cheddar and chopped cilantro.