Whisk and Lohman Recipes: Three Bean and Turkey Chili

Three Bean and Turkey* Chili

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).

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