Turkey Chili

Quick and easy meal tonight!

Ingredients:

1 tablespoon olive oil
2 pounds turkey meat
2 cups coarsely chopped onions
2 tablespoons chopped garlic
1 large sweet red pepper, cored, deveined and coarsely chopped
1 large sweet yellow pepper, cored, deveined and coarsely chopped
1 large green bell pepper, cored, deveined and coarsely chopped
1 jalapeño pepper, cored, deveined and finely chopped
1 tablespoon fresh oregano, chopped, or 1 tablespoon, dried

2 bay leaves

1 teaspoon paprika
1/4 cup chili powder
2 teaspoons ground cumin
28 oz canned diced tomatoes
Salt and freshly ground pepper to taste
15-ounce cans of black beans, drained and rinsed
2 cups shredded cheddar cheese
1 cup sour cream (optional)

Preparation:

Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.  Add the onions, garlic, sweet peppers, jalapeño pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes. Add the tomatoes, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.  Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired.

http://cooking.nytimes.com/recipes/7985-turkey-chili