Turkey Chili

This chili is a staple at our house during the fall and winter months. I sometimes double or triple the recipe and cook it in 2 or 3 large pots at once, then separate the chili into quart-sized containers and freeze them for a quick go-to meal on a busy day. Don't be afraid to play with the "heat!" Experiment with hot sauce instead of cayenne or even BBQ sauce for a mild flavor. This is a great recipe to make for parties and tailgating. It's got a lot of flavor and really hits the spot on a cold day!

21 Day Fix: 1 GREEN 1 RED 1 YELLOW

Ingredients

4 tablespoons extra-virgin olive oil
2-3 garlic cloves minced
1 large onion, chopped (or use chopped leeks for a milder flavor)
3 pounds ground turkey
4 tablespoons chili powder
2 tablespoon cumin
1 tablespoon ground corriander
1 teaspoon salt
1 teaspoon black pepper
1/2 - 1 teaspoon cayenne pepper (to taste)
4 cups chopped peppers, any color combination, red, green, yellow, orange, sweet or hot
1 (28-ounce) can tomato sauce
3 (14-ounce) cans dark red kidney beans
1 (8-ounce) can sliced black olives (optional)
2 cups corn kernels, optional

1. Heat extra virgin olive oil in a large pot over medium heat. Add garlic and onion and cook until onion is translucent (about 3 minutes).
2. Add turkey and stir until turkey is cooked through. Add next 8 ingredients (chili powder through cayenne pepper) and mix thoroughly. Add chopped peppers, cover and let cook for 5 minutes until peppers are tender.
3. Add the remaining ingredients and simmer on low for 1 hour to let the flavors come together. Or place in a crock pot on low for desired amount of time.

Brenda