Chunky Turkey Chili

I love chili.  A cup of it paired with a side salad can be a perfect lunch.  Or a large heaping bowl of it on its own can make for a hearty meal.   There are endless variations of chili.  Beef.  Lamb.  Vegetarian.  White bean.  Mixed bean.   Practically everyone has their own different tried-and-true chili recipe.  Mine is (in my totally biased opinion) quite delicious.   The added sugar and cinammon give it a unique taste that will have you craving more.  It's virtually fat-free, makes the house smell incredible while it simmers, and tastes even better when the leftovers are re-heated the next day.

My turkey chili.  The ultimate comfort food.

Ingredients

• 1  lb. 99% fat-free ground turkey
• 2  14.5 oz cans petite diced tomotoes
• 1  15 oz can tomato sauce
• 2  green bell peppers, diced
• 2  large onions, diced
• 3  tbsp chili powder
• 2  tbsp cumin
• 1 1/2  tbsp sugar
• 1  tsp cinnamon
• 1/2  tsp garlic powder
• 1/2  tsp oregano
• 1/2  tsp paprika
• 1/2  tsp ground black pepper
• 1/2  tsp salt
• 1 16 oz can kidney beans

      (optional)

• 1 jalapeno pepper, diced
• 1/4 tsp crushed red cayenne pepper

Preparation

1.  Brown ground turkey in a skillet.  Dump into a large stock pot.
2.  Add fresh diced green bell peppers and onions to stock pot.  Turn onto low/medium heat.
3. Add 2 cans of tomatoes (including juice) and can of tomato sauce.  Stir.
4. Add all dry ingredients (chili powder thru salt.)  Stir.
5. Bring to a simmer.  Cover and cook for at least 45 minutes, stirring occasionally.
6. Drain and rinse the can of beans.  Add to pot, stir and simmer another 30 minutes.

The longer this chili cooks, the yummier it will be.  It will thicken once it is removed from the heat.  (To add a bit of extra spice, add a fresh jalapeno pepper or dried red pepper when stirring in dry ingredients.)  Garnish with shredded cheese, sour cream and/or chopped spring onions.  Serve with cornbread or (as the English do) over a bed of steamed rice.