Turkey Chili

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 cups chopped onion
• 1 cup chopped green bell pepper
• 4 garlic cloves, chopped fine
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 3 15-ounce cans crushed tomatoes
• 1 tablespoon tomato paste
• 1 cup of turkey stock or chicken stock
• Two 15 oz cans kidney beans, drained
• 1 teaspoon dried oregano
• 1 tablespoon sea salt, plus more if desired to taste
• 1/2 teaspoon black pepper
• 3 to 4 cups of shredded, cooked turkey meat
• 1 to 3 teaspoons sugar, optional
• Shredded cheddar cheese, chopped green or red onion, sour cream for optional garnish.

Directions

1. Set a heavy-bottomed 8-quart pot over medium-high heat and warm the olive oil. Stir in the onions and green peppers, then let them cook, with an occasional stir, until they turn golden, about 5 minutes.
2. Add the garlic, chili powder, and cumin to the pot, and keep everything moving for a minute or 2 so the spices wake up without scorching. If the mixture looks dry, add a bit more olive oil.
3. Stir in the tomatoes, tomato paste, stock, kidney beans, oregano, salt, pepper, and cooked turkey meat. Bring the pot to a gentle simmer, turn the heat down to low, and let it bubble away partially covered for an hour.
4. Taste the chili and add more salt if it needs it. If the tomatoes are coming across too acidic, add sugar to taste.
5. You can prepare the chili ahead and refrigerate it for 2 days, or freeze it for 2 months.
6. Serve it with shredded cheddar cheese, chopped red onion, and or sour cream. Put it in a bowl by itself, spoon it over rice, or serve it with cornbread.