Ingrediants 2 tablespoons vegetable oil 1 medium onion, diced 2 small green bell peppers, diced 1 tablespoon minced garlic 1 pound ground turkey 3 medium tomatoes, diced 5 tablespoons chili powder 1 tablespoon granulated sugar 2 teaspoons salt 2 teaspoons coarse ground black pepper 1/2 teaspoon ground cumin 2 cups tomato sauce 1/3 cup tomato paste 3 cups water 1 cup chicken broth 2 15-ounce cans red beans, drained
Directions 1. Heat 2 tablespoons of oil in a chili pot over medium heat. Add onion, bell peppers, and garlic and cook until onions are translucent. 2. While vegetables are cooking, brown turkey in a skillet over medium heat. Be sure to thoroughly break up the turkey with a wooden spoon or spatula as it cooks. When there is no more pink visible in the turkey, add it to the vegetables in the pot. 3. Add tomatoes to the pot and cook for 5 minutes, stirring often. 4. Add chili powder, salt, ground black pepper and cumin. Cook for 5 minutes, stirring often. 5. Add crushed tomatoes, tomato paste, water and chicken broth. Bring chili to a simmer, then add beans. 6. Reduce heat to low and simmer uncovered for 2 hours or until thick.