Turkey and Bean Chili

Courtesy Real Simple Magazine!

Serves 4

1tbsp olive oil
1 onion, chopped (I omitted)
1 green bell pepper, chopped (I used red because somehow between the store and my refrigerator I lost the green peppers...)
2 cloves garlic, chopped
1/2 lb ground turkey
2 tbsp tomato paste
1 tsp ground cumin
1/2 tsp ground chipotle chili pepper or 2 tsp chili powder
28 oz. diced tomatoes
30oz kidney beans, rinsed
kosher salt & black pepper
1/2 C sour cream (optional)
cilantro (optional)

Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until tender, 4-6 minutes. Add the turkey and cook, breaking up with a spoon, until no longer pink, 3-5 minutes more. Stir in the tomato paste, cumin, and chili pepper and cook, stirring, for 1 minute. Add the tomatoes (with their juices), beans, 1/2 C water, 1 1/4 tsp salt, and 1/4 tsp pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12-15 minutes. Serve with sour cream and cilantro.

We loved it (it was SUPER yummy today for lunch!) and so did Maya! She's in her eat one day, don't eat for three days phase.... and she wolfed this down with some french bread Patrick picked up!