I love making this on Sunday and let it simmer all afternoon. The house smells great & the chili tastes even better. Try it with our jalapeno cornbread muffins!
Ingredients
Method
- In a heavy bottomed pan or Dutch oven, heat canola oil over medium heat. When hot, add onion, bell pepper, jalapeno, ground turkey and spices through cinnamon.
- Cook for 8 minutes, until vegetables are tender and turkey is cooked through. Add garlic and cook for 1 minute longer.
- Add all beans, tomatoes and chicken stock. Stir to combine and bring to a boil.
- Lower heat to low and simmer for 1 hour, stirring occasionally.
- After an hour, stir in cilantro and season to taste with salt and pepper.
- Garnish bowls with cheddar and scallions.
Leave a Comment