Easy Turkey Chili with Peppers, Mushrooms, and Olives

Ingredients

• 2 T olive oil, or slightly more if you don't have the Green Pan.
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1-2 tsp. minced garlic
• 1 T chili powder
• 2 tsp. ground Ancho chile peppers
• 2 tsp. Mexican oregano
• 1 tsp. ground cumin, or more
• 2 tsp. Spike Seasoning
• 8 oz. white or brown mushrooms, quartered
• 1 lb. ground turkey
• 3 cups chicken stock
• 2 cans petite dice tomatoes with juice
• 1 can pinto beans, rinsed
• 1 can red beans, rinsed
• 1 can diced green chiles with juice
• 1 can black olives, cut lengthwise into slivers
• 2 T fresh-squeezed lime juice
• Salt and fresh-ground black pepper to taste
• For serving: sour cream, grated cheese, other toppings, as desired

Directions

1. Warm 2 tsp. olive oil in a non-stick pan, then cook the chopped onion and green pepper until tender and beginning to color. Stir in the minced garlic, chili powder, ground Ancho chile, Mexican oregano, cumin, and Spike Seasoning, and cook for about 2 minutes longer. Transfer that mixture to the soup pot.
2. Pour another 2 tsp. olive oil into the same pan. Add the mushrooms and cook until they release their moisture, the pan dries out again, and the mushrooms take on a little color. Scrape them into the soup pot.
3. Add 2 tsp. more olive oil to the pan, adjusting a bit if needed, then add the ground turkey. Cook until well browned, using a turner to crumble the meat as it cooks.
4. Put the browned turkey into the soup pot. Add the chicken stock, tomatoes, pinto beans, red beans, and diced green chiles. Simmer the chili over low heat for an hour, or longer if your schedule allows.
5. After the chili has had time to come together, drain the olives and slice them lengthwise into strips. Stir the olives into the chili and continue simmering for about 15 minutes. Add the lime juice, then season with salt and fresh-ground black pepper to taste, and cook for a few minutes longer.
6. Serve the chili hot, with sour cream and grated cheese to add at the table, or use any other chili toppings you like.
7. This chili freezes well and reheats easily, either in the microwave or in a pan on the stove.