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!
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
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!