Turkey Chili

from Chef at Harding Park Golf Course

via Irene Lindbeck Tibbits

preparation time: about 1 hour

serves 6 to 8

scant ¼ cup olive oil

2 pounds ground turkey

1 yellow onion, diced

1 fresh jalapeno (2 ounces), cut in half, cored and seeded

¼ cup or a little less chopped or crushed fresh garlic

2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon paprika

½ teaspoon Cayenne pepper

28-ounce can diced tomatoes

24 ounces tomato juice

3 4-ounce cans tomato paste

12-ounce can black beans, rinsed and drained

12-ounce can kidney beans, rinsed and drained

salt and pepper to taste

In a large Dutch-oven which will eventually hold all the ingredients, heat olive oil and add the ground turkey.  Sauté the meat until no pink is left.  Then add onion, jalapeno, garlic and spices and cook for 5 minutes.  Then add tomatoes, juice, paste, and beans and simmer for 30 minutes covered, and 15 additional minutes uncovered.  Before serving, remove the jalapeno halves, you can chop for an optional garnish if desired.  Leftovers freeze well.

Serving suggestion: Lightly sprinkle with shredded cheddar or other shredded cheese of your choice. 

Friends who have eaten this just love it. I double the recipe when I make it because it freezes so well and is a quick dinner when needed.