Yield: approx. 12¾ cups / 3 Litres
| 2 cups/500mL | Onion, chopped |
| ¾ cup/175mL | Red Pepper, chopped |
| ¾ cup/175mL | Green Pepper, chopped |
| 2 cloves | Garlic, minced |
| 2-3tbsp./30-45mL | W&L Sonoran Spice Blend |
| ½ tsp./2.5mL | Cayenne (or 1 jalapeno. minced) |
| 1 lb./.454 kg. | Ground Turkey |
| 1 can | Great Northern Beans (16oz./500mL) |
| 1 can | Red Kidney Beans (15oz./470mL) |
| 1 can | Black Beans (15oz./470mL) |
| 1 can | Diced Tomatoes (15oz./470mL) |
| 1 can | Tomato Sauce (15oz./470mL) |
| 1 tbsp./15mL | Dried Oregano |
| 1 tbsp./15mL | Dried Thyme |
Heat the oil in the bottom of a heavy pot over medium-high heat. Add pepper and onions and sauté for 2-3 minutes. Add garlic, W&L Sonoran seasoning blend and ground turkey. Cook while stirring until turkey is cooked (about five minutes).
Drain and rinse all beans then add to the pot. Add the tomato products, herbs and spices. Bring to a boil, turn down heat to medium low and simmer chili for 1 - 1½ hours.
Add more cayenne and W&L Sonoran seasoning blend for a hotter and bolder taste.
*For vegetarian, omit the ground turkey or replace it with soy TVP (textured vegetable protein).