Turkey Black Bean Chili

3 TBSP Olive oil
1 medium onion, diced in tiny pieces
1 yellow, orange, or red bell pepper
6-8 jalapeño pepper rounds (found next to olives in grocery store)
2 garlic cloves, minced
1 lb ground turkey, cooked in skillet
1 28 oz can crushed tomatoes
1 15 oz cans black beans (or a combo of kidney, pinto etc)
1 can tomato paste
2 TBSP chili powder
1.5 tsp sugar
2 tsp ground cumin
juice of one lime
shredded cheddar cheese
salt
cilantro
corn chips

Heat oil in frying pan over medium-high heat. Saute onion, bell pepper, jalapeño pepper rounds, and garlic , stirring often for 5-6 minutes.

Add turkey and cook, stirring often and breaking meat into small chunks until it is no longer pink.

Add turkey and onion mixture to crock pot along with the tomatoes, beans, tomato paste, chili powder, cuban and sugar. Cook on high 4 hours.

To serve, stir in lime juice. If you like, add salt to taste. Top with shredded cheese and chopped cilantro.


Adapted from a recipe by Kevin Nelson, executive chef at Terra Nova at Vail mountain lodge and spa. Published in Sunset Magazine 2010.