Cook Time: 1.5 hours
Ingredients
- 2 lbs. ground turkey
- 1 sweet onion, diced
- 1 green bell pepper, diced
- 1 14oz. can tomato puree
- ½- ¾ cup chicken stock
- 2 15oz. cans kidney beans
- 1 29oz. can black beans
- 1 28oz. can petite diced tomatoes
- 1 tbsp. cayenne
- 2.5 tbsp. cumin
- 2 tbsp. paprika
- 4 tbsp. chili powder
- Salt
- Pepper
- Extra virgin olive oil
Instructions
In the bottom of your 7qt. Emile Henry Stewpot, drizzle 1-2 teaspoons of extra virgin olive oil. Heat over medium and add the diced onion and bell pepper.
Sweat the onion and pepper for 3-4 minutes and then add the ground turkey. Season the turkey with a pinch of salt and pepper.
When the turkey is fully cooked, season with the paprika, cumin, cayenne, and chili powder. Mix around to evenly season the turkey.
Pour the tomato puree, chicken stock, diced tomatoes, and both types of beans into the stewpot. Cover, reduce the heat to low and simmer for at least 30 minutes. Taste and add more chili powder, salt, etc. if needed.
Simmer covered for an additional 15-20 minutes.
Serve with grated cheddar cheese and/or cornbread.
