Turkey Chili

This Soler family favorite has been shared with friends and pot lucks since 2000! A modified version of a Cooking Light magazine recipe, which we will consider "vintage" today. Easy and healthy! Make it vegetarian by simply leaving out the meat. We always double this recipe - leftovers are delicious.

Ingredients

• 1 green pepper, chopped fine
• 1 small onion, chopped
• 2 tablespoons Early Harvest Organic Extra Virgin Olive Oil
• 1 lb ground turkey breast
• 1 can tomato sauce (15 oz) - we love hunts
• 1 can kidney beans (15 oz), undrained - we love black beans too
• 1 tsp Taste of Mexico City Gourmet Spice Blend
  (or a mix of the following spices: 1 tsp chili powder, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder)
• 1/2 tsp canned or 1/4 dried chipotle pepper, minced
• 1 package of mushrooms - we love button
• 8 tbsp shredded cheddar cheese
• Himalayan sea salt and ground pepper to taste.

Garnish

• A dash of hot sauce
• Red onion, finely chopped
  
• A dollop of sour cream
  
• Extra shredded cheese
• Drizzle of Early Harvest Organic Extra Virgin Olive Oil

Optional

• 2 tbsp brown sugar
• 1 15 oz can of diced tomatoes
• 1 15 oz can of extra beans to replace meat for a vegetarian chili
• 1 15 oz glass jar of peppers and onions - in place of chopped green pepper
• Replace turkey with beef for a heartier and tasty version

Instructions

In a 2-quart saucepan sauté and onion in olive oil over medium heat for 5 minutes. Add turkey and cook, stirring about 5 minutes. Add tomato sauce, beans, Mexican spice blend or all seasonings and chipotle. Stir well. Increase heat, stirring until mixture comes to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Ladle into bowls; top with cheese and other garnishes as desired.