Turkey & Bean Chili

We LOVE chili in our household.  There really aren't many dishes that go better with the dropping temperatures outside {although in SoCal, we are still waiting for those....ahem} and/ or some FOOTBALL.  Last Christmas I shared with you all my Texas chili recipe, and it is still, hands-down, our all-time favorite chili, but this recipe for Turkey & Bean Chili that I'm about to share with you is a close second.  It is much less involved that my Texas chili recipe, much healthier, and takes far less time to prepare.  Honestly, this is a chili you can have ready in 30 minutes or less.  Of course, it's far better the next day, as most chilis are, but that's the beauty of chili.  You can make it ahead of time.  And, aside from the ground turkey, you probably already have all the ingredients in your pantry and fridge.  I love dishes like that!

I actually made this chili, per Brad's request, last Friday for a at-home date night we had planned.  More on our Friday date night coming tomorrow!

Turkey & Bean Chili

1 tbsp. extra virgin olive oil

1 onion, chopped

1 green bell pepper, chopped

2-3 cloves garlic, chopped

1/2 lb. dark ground turkey meat

2 tbsp. tomato paste

1 tsp. cumin

1/2 tsp. chili powder

1 {28 oz.} can diced tomatoes

2 {15 oz.} cans kidney beans, drained and rinsed

1/2 cup to 1 cup water {depending on how thick you like your chili}

salt and pepper, to taste

In a large pot or dutch oven, heat the oil over medium-high heat.  Add the onion and bell pepper.  {Add salt and pepper to taste.} Saute for 4-5 minutes.  Add the garlic, and saute until fragrant.  Add the turkey, breaking it apart with a spoon, and cook until it's no longer pink. {Again, add salt and pepper to taste.}

Once the turkey is cooked-through, add the tomato paste, cumin, and chili powder.  Stir everything together.  Next, add the remaining ingredients: the tomatoes, the beans, and the water.  Bring everything to a boil, before turning the heat down to a low simmer.  Adjust the seasoning, if needed.  Allow the chili to simmer for at least 15 minutes.  The longer it simmers, the more the flavors meld, and the better it tastes, so leave it on a little longer if you have time.  Just keep the heat low so all the the liquid doesn't completely evaporate!

Serve with sour cream, shredded cheese, tortilla chips, cilantro and/ or sliced jalepenos.