It is most assuredly soup season here in the east...currently about 44 degrees and raining, although next week promises some sunshine and a slight warming trend.
I LOVE LOVE LOVE chili! I have become quite passionate about legumes in general in recent years, and they end up in our meals often these days. This recipe comes from my dear friend Lynn, although I'm not sure of it's beginning origins. It's fairly simple and really delicious. I like it best served over brown rice and topped with Monterey jack cheese, but the blue chips are great too.
Crock pot adaptation:
I recently served this for a party and did it early in the day in my crock pot. Brown the turkey with the onion and garlic, then add in the peppers and cook a few minutes. Then just put this mixture plus all remaining ingredients into your crockpot on high for 4-5 hours or low for 7-8 hours. Doubled, this recipe nicely fills a 5-6 qt crockpot and leaves enough for leftovers. I like to freeze some to have handy when we don't feel like cooking, or want chili dogs or chili nachos!
1 lb. Ground turkey
1 med. To lg. yellow onion – finely chopped
3-5 cloves garlic – finely chopped
While browning together – chop the peppers then add in:
2 med. To lg. poblano peppers – chopped
1 orange bell pepper (if doubling recipe add a yellow bell pepper)
After a few minutes of cooking add all the canned stuff
1 can blk. Beans - drained and rinsed
1 can white Beans - drained and rinsed
1 32 ounce can diced tomatoes
1 8 ounce can tomato sauce
add spices to taste after sauce
fair amt. of dried basil
good amt. of chili powder
less amt. of dried sage
A tiny sprinkle of brown sugar
Serve with blue corn chips to complete the rainbow!