Ingredients
3tbspextra virgin olive oil
1medium onion,(about 1 cup), chopped
1carrot,(about ½ cup), chopped
3red bell peppers,(about 2 cups), chopped
salt
2garlic cloves,(about 2 tsp), minced
2tbspchili powder,more to taste
1tspground cumin
1lbground turkey,used ground turkey thighs
3cupschicken stock
1tspdried oregano
1bay leaf
1tbsptomato paste
1tbspcider vinegar,or white vinegar
30ozblack beans,(2 cans), drained
freshly ground black pepper
Preparation
Heat the oil in a large, 6 to 8-quart thick bottomed pot on medium heat. Add the chopped onion, carrot, and bell peppers, and sprinkle with salt.
Cook for 6 to 8 minutes until softened. Add the minced garlic, chili powder, and cumin and cook for 1 minute more. Add the ground turkey and break it up with a wooden spoon.
Increase the heat to medium high. Stir and cook for about 5 minutes, until the turkey is no longer pink. Use a straight edge spatula or wooden spoon to scrape up any browned bits from the bottom of the pan.
Add the black beans. Bring the chili to a boil, lower to a simmer. Cover and cook for 30 minutes.
Uncover and cook for another 30 minutes, or until the the liquid thickens. Remove the bay leaf. Taste the chili and adjust seasonings, adding salt and pepper to taste.
Serve warm, and enjoy!
