TURKEY CHILI

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Ingredients:

1 tablespoon olive oil

1 cup onion, diced

1 cup red bell pepper, diced

1 cup green bell pepper, diced

1 ½ jalapeño peppers, minced (remove seeds for less heat)

3 teaspoons ground cumin

6 to 7 cloves garlic, minced

2 pounds coarsely ground turkey (thigh and breast meat)

1 (28-ounce) can crushed tomatoes

½ cup tomato paste

1 chipotle chili in adobo sauce, seeded and minced

2 teaspoons adobo sauce from the can of chipotles

½ teaspoon dried oregano

1 tablespoon Kosher salt

1 tablespoon freshly ground black pepper

1 cup low-sodium chicken broth

2 tablespoons chili powder

1 ½ tablespoons paprika

½ teaspoon cayenne pepper

4 cups canned pinto beans with liquid

4 cups canned kidney beans with liquid

Reserved diced onion

Reserved diced green bell pepper

Shredded cheddar cheese

Warm the oil in a large pot over high heat.
Add the bell peppers, jalapeño, and onions and cook until caramelized, about 9 minutes.
Add the cumin and garlic, cook, stirring, for 1 minute.
Add the turkey and gently stir, trying not to break up the meat too much; cook until the meat is no longer pink, about 5 minutes.
Stir in the tomatoes, tomato paste, chipotle and adobo sauce, oregano, Kosher salt and the freshly ground black pepper.
Stir for 4 minutes, then add the chicken broth.
Simmer, partially covered, stirring from time to time, for 30 minutes.

Add the chili powder, paprika and cayenne pepper.
Stir in the beans with their liquid, lower the heat and cook, uncovered, for at least 1 hour.
Garnish with onions, peppers and shredded cheddar.