Chili truly is one of my favorite foods, but this turkey chili is award winning! I’m convinced I could eat it every day. This recipe came to me from my brother in law and it’s been used numerous times. I’ve even made it with chicken and ground beef and it’s really divine. This recipe makes a big batch but it freezes well or if you are willing, you can share.

• 2 cups onion, chopped
• 4 cloves garlic, minced
• 1 cup bell pepper, chopped
• 3-4 Tbsp butter, or other cooking fat
• 2 35-oz. cans stewed tomatoes, crushed
• 2 cans kidney beans, drained
• 2 Tbsp tomato paste
• 3/4 cup chicken or turkey broth (see chicken broth recipe)
• 2-4 Tbsp chili powder, depending on how spicy you want it
• 1 Tbsp cumin
• 1 Tbsp red pepper flakes
• 1 tsp oregano
• 1 Tbsp sea salt or Himalayan salt
• 1/2 tsp black pepper
• 3-4 cups turkey meat, cooked and shredded
• 1-3 tsp sugar (optional)
• cheddar cheese (optional)
• Red onion (optional)
• guacamole (optional)

1. In a large, 8-quart, thick-bottom pot, melt the butter and cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more butter if needed.
2. Add tomatoes, tomato paste, stock, kidney beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.
3. Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.
4. The chili may be made in advance and chilled for 2 days, or frozen for 2 months.
5. Serve with shredded cheddar cheese, chopped red onion, and or guacamole as you desire.