Black Bean Turkey Chili

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 1 carrot, chopped
• 2 to 3 red bell peppers, chopped
• Salt
• 2 cloves garlic, minced
• 2 tablespoons chili powder, more to taste
• 1 teaspoon ground cumin
• 1 pound ground turkey
• 3 cups chicken stock
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 tablespoon tomato paste
• 1 tablespoon cider or white vinegar
• 2 cans black beans, drained
• Freshly ground black pepper

Directions

1. Warm the oil in a large heavy pot, about 6- to 8-quart, over medium heat. Stir in the chopped onion, carrot, and bell peppers, then season with salt. Let the vegetables cook until they relax and soften, 6 to 8 minutes. Add the minced garlic, chili powder, and cumin, and give everything a minute more in the pot. Add the ground turkey, using a wooden spoon to crumble it as it cooks. Turn the heat up to medium high, and keep stirring until the turkey has lost its pink color, about 5 minutes. Pour in the chicken stock, oregano, bay leaf, vinegar, and tomato paste. Run a straight edge spatula or wooden spoon along the bottom of the pot to loosen all those browned bits.
2. Stir in the black beans. Bring the chili up to a boil, then reduce the heat so it settles into a simmer. Cover the pot and let it cook for half an hour.
3. Take off the lid and keep cooking for another half hour, until the liquid has thickened.
4. Pull out the bay leaf. Taste, then adjust the seasoning with salt and pepper as needed. Serve with rice or heated corn tortillas.