| | Directions | | In a large pot, cook onion, peppers and garlic in hot oil over medium-high heat for 3 minutes. Add ground turkey. Cook and stir 3 minutes until turkey is brown. Drain off fat. Add all remaining ingredients. Bring to boil and reduce heat. Simmer, covered, for 30 minutes, stirring occasionally. To serve, ladle chili into soup bowls. Optional garnish: sprinkle with cheddar cheese and additional finely chopped onion. Yields 6 servings. I often double the ingredients, but use only 1 lb.ground turkey. Chili freezes well. |
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| Ingredients | | - |  | 1 cup chopped onion |
| - | | 3/4 cup chopped green pepper |
| - | | 3/4 cup chopped red pepper |
| - | | 3 cloves garlic, minced |
| - | | 2 teaspoons olive or canola oil |
| - | | 1 pound uncooked, ground turkey |
| - | | 1 can crushed tomatoes inch puree (28 ounce can) |
| - | | 1 can black beans, rinsed and drained (15 ounce can) |
| - | | 1 cup water |
| - | | 1/4 cup cider vinegar |
| - | | 2 - 3 T. freshly brewed strong coffee |
| - | | 2 - 3 teaspoon chili powder |
| - | | 2 teaspoons unsweetened cocoa powder |
| - | | 1 teaspoon ground cumin |
| - | | 1/4 - 1/2 teaspoon ground red pepper |
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