This is what you need:
1-1 1/2 lbs Ground Turkey (or ground beef)
3 cans of Beans - I use Kidney, Pinto and Black beans because I like the different colors and sizes
2 cans of Diced Tomatoes
1 can of Low Sodium Beef or Chicken Broth
3 Carrots -chopped
1 small Onion - chopped
1 Red Pepper - chopped
4 cloves of Garlic - diced
1 Jalapeno - diced (optional)
2 tbsp Olive Oil
2 packets of McCormick Chili Seasoning Mix
1 tbsp Cumin
1/2 tsp of Cayenne Pepper (optional)
Salt and Pepper to taste
This is what you do:
Cook the turkey in a dutch oven, or another heavy bottom pot with the 2 tbsp of olive oil. Add the carrots, red pepper, jalapeno and onions when the turkey is cooked through. After a few minutes add the garlic and cook for an additional minute or two. Empty the chili packets and add the cumin in the pan and cook for a minute or two, then add the two cans of diced tomatoes and 1 can of broth. Scrape the bottom of the pot with a rood spoon to get all the flavorings off and into the mixture. Bring to a low boil. Next, drain and rinse the beans and then place them in the pot. Mix and lower the heat to low. Cook for at least an hour and up to 4 hours (the longer the better), stirring every 20-30 minutes with the lid on but cracked. Once you are ready to eat, taste and add salt and pepper if you like. Serve and add the toppings of your choice.
Prep Time: 15 minutes
Cook Time: 1 to 4 hours
First thing to do is add the 2 tbsp of olive oil to a Dutch Oven (this is the one I use) or heavy bottom pan and heat on medium high heat for a couple minutes. Then add the turkey and cook until no longer pink. While the turkey is cooking, chop the carrots, onion, red pepper and the jalapeno. When the turkey is cooked through, add the veggies and cook for a couple of minutes.
You want about a half cup of each vegetable except the jalapeno. I remove the seeds and ribs from my jalapeno before I dice it.
While the veggies are cooking, mince your garlic and add it to the pot. Cook that for a minute, then add the chili packets and the 1 tbsp of cumin. Cook that for a minute or 2 while stirring it.
Garlic is ready.
Garlic is added and will cook for about a minute. This is to make sure the garlic does not burn, because if that happens, you have to start over and who wants to do that?
The chili seasoning packets just make life so easy.
Now, mix it together and keep stirring it for a minute or two. Then, add the two cans of diced tomatoes and one can of beef or chicken broth. Stir all of this together and scrape the sides and the bottom of the pan to get all the flavorings off. Bring to a low boil.
Seasonings are in.
Tomatoes are in.
Broth is in and now we wait for a low boil.
While this is coming to a boil, dump your three cans of beans into a strainer and rinse them well. I like to use black, pinto and kidney for the color and size, but use whatever you prefer or have on hand. Once the chili is boiling, add the beans to pot and stir. Lower the heat to low and put the lid with a crack to let the steam escape.
My plastic Ikea strainer has been with me for 13 years and it is still going strong.