Chili with Tomatoes

August Recipe #4: 3 Bean Turkey Chili with Tomatoes

Ingredients:
1 can of each Goya Kidney, Pinto and black beans
1 lb ground turkey meat
1 onion minced
1 can Vegetable stock
1 or 2 chopped hot chiles (according to taste)
1 tablespoon ground cumin
1 tablespoon minced garlic
1 tablespoon chili powder
1 tablespoon olive oil
2 cans of peeled whole tomatoes
1/4 teaspoon of cinnamon



Steps:

1) Coat skillet with olive oil and brown turkey meat with a dash of cumin.

2) Warm large pot on medium heat and add onions and garlic. Once the onions start to brown add the cumin and chili powder and stir well for 2 minutes.
3) Stir in the diced tomatoes, vegetable stock and chopped chills and cook for 5 minutes.
4) Empty all beans into a strainer and wash the beans and then add them and the turkey meat.

4) Add the cinnamon, salt and pepper and cook for 45 minutes on medium to low heat.

Final Product:

It doesn't look like much but this chili is pretty kick ass and just the right amount of spicy. It comes off really spicy, like your mouth might go on fire, but then it mellows out. It's pretty amazing.

4 out of 5 Stars

Leftovers: Simply the best. I love leftover chili and this recipe holds up admirably. 3 minutes in the microwave and life is good. Make a big batch of this and enjoy it for a week or two.