This is my most favorite chili recipe hands down!  We eat it throughout the year, even if it isn’t raining.  There isn’t a whole lot that goes into the recipe so it doesn’t take a long time to prepare.  You can make it an hour before dinner time or let it simmer in the crock-pot all day.  It’s so good served with sharp cheddar cheese and a teaspoonful of sour cream!  This recipe makes a big pot of chili!  It will serve 12-18 people easily.  We often eat half the pot for one meal and freeze the other half for another day.  It’s also a great recipe to make if you are cooking for another family!

Recipe:

Good olive oil

1 package ground turkey (1.5 lbs.)

2 large onions, chopped

2 tablespoons garlic, chopped finely

2 tablespoons chili powder

2 tablespoons ground cumin

4 teaspoons dried oregano

Sea salt

Red pepper flakes (optional)

3 cups cooked pinto beans or 2 (15 oz.) cans, rinsed and drained

3 cups cooked black beans or 2 (15 oz.) cans, rinsed and drained

2 cups water

2 quarts canned tomatoes ( I like to replace one of the quarts as fire roasted tomatoes with green chilies)

In a large dutch oven use 1 tablespoon olive oil and cook the ground turkey thoroughly.  Add the chopped onions and garlic.  Cook for 5 minutes or until soft.  Add the seasonings including 1 teaspoon sea salt and red pepper flakes according to how hot you want your chili.  Add the beans, water and tomatoes.  Let simmer on medium uncovered for 30-45 minutes or in a crock-pot all day on low.

Serve with:  sour cream, sharp cheddar cheese, avocado, cilantro, corn bread and a green salad!