2Tbsp.chili powderor up to 4 Tbsp. if you like it really hot
1Tbsp.dried hot red pepper flakes
215 oz. cans stewed tomatoes, crushed
3/4cupchicken or turkey stock
215 oz. cans kidney beans, drained
1Tbsp.saltplus more if desired, to taste
3 to 4cupsof shredded cooked turkey meat
Shredded cheese, cilantro, chopped red onion, sour cream for optional garnish
In a large, thick-bottom pot, add olive oil and cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.
Add tomatoes, tomato paste, stock, beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour, stirring occasionally.
Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes, if desired.
The chili may be made in advance and chilled for 2 days, or frozen for 2 months.
Serve with shredded cheddar cheese, cilantro, chopped red onion, and/or sour cream. Serve alone, over rice, or with corn bread.
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