Howdy! Today I want to share with you one of my favorite recipes. I make this dish a LOT because it freezes really well and is better the older it is. It also makes a large amount for leftovers. I typically make this on a sunday and freeze it in individual containers for an easy grab and go lunch.
1 green pepper
1 yellow onion
3 14 oz cans of diced tomatoes with green chilis
1 14 oz can of pinto beans
1 14 oz can of kidney beans (light or dark)
1 tbsp unsweetened cocoa
1 tbsp light brown sugar
chili powder to taste
1 tbsp garlic
1 tbsp cumin
1 lb ground turkey
Chop up the onion, pepper, and zucchini.
Brown the turkey in a large wok. I use a wok because I find it's the best for cooking chili quickly. Using a large pot takes a little bit longer, so if you only have that and not a wok, add about a half hour to your simmer time at the end.
Once the turkey is cooked, add in the veggies and spices and stir. I like my chili spicy so I add a ton of chili powder, but customize it to your particular taste.
After a few minutes, once the veggies have begun to tender a little, add the diced tomatoes.
Drain and rinse the beans.
Add to the pot.
Mix the ingredients well, turning the heat down to medium low. Let simmer for at least 45 minutes, an hour and fifteen if you are using a large pot.
Makes about 6 servings...or 4 if you are really hungry!