Turkey Chili

Super yummy and super easy. I usually make a double batch and freeze it in meal sized containers. It’s better the second day or when you unthaw it because all the ingredients get a chance to mingle and become friends (kind of like the second season of Seinfeld vs. the first).

1 tsp Olive Oil
1 Large Onion, Chopped
4 Cloves Garlic, Minced
1 Lb Ground Turkey
1-2 Green Peppers, Chopped
2 Cans (28 oz) Diced Tomatoes
1 Can (40.5 oz) Kidney Beans (do not drain) – if I’m making a double batch, I will use one can dark and one can light
1 Can (15 oz) Pinto Beans (do not drain)
1 tsp Dijon or Stadium Mustard
1 tsp Cumin (ground, whole or 1/2 + 1/2)
2 tsp Chili Powder
2 Tbs Balsamic Vinegar
3 Bay Leaves
½ tsp Black Pepper

Sautee onions & garlic. Add meat and cook until done. Add remaining ingredients and simmer for about 1 hour. Eat.

Other than opening a lot of cans, it doesn’t get any easier than that, does it?

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