Never Too Chili

Days like this call for something that will warm us up from the inside out, and with the weather reports predicting gloom and doom from now through the weekend, it's best we stock up on some soups and stews (not to mention some cashmere throws) to snuggle up on the couch with.  This Turkey Chili recipe is pretty basic with some added spicy twists (obviously).  It makes enough to feed a family of 10 (on a budget), but if you live alone, grab some single serving Tupperware, freeze, and save it for another rainy day.

TSS Turkey Chili Recipe

Ingredients -  2 tablespoons of Olive Oil -  2 pounds of ground Turkey (white and/or dark meat) -  1 chopped Onion -  1 cup of water -  4 cups of unsalted, strained tomatoes (I prefer Bionature brand) -  10 plum tomatoes, diced (*can substitute with canned tomatoes) -  1 can of black-eyed peas and black beans -  2 tablespoons of minced garlic -  1/4 Habanero pepper, finely minced (*depends on how spicy you want it) -  1 jalapeno pepper, finely chopped -  1 tablespoon Paprika -  1 tablespoon Ground Cumin -  1 tablespoon Ground Cayenne Pepper -  1/2 tablespoon Garlic Powder -  3 tablespoons Chilli Powder - 2 tablespoon Salt -  1 tablespoon freshly ground black Pepper

Directions -  In a large stock pot, heat Olive Oil and season with Salt.  Place Ground Turkey in pot and cook until evenly browned, then add Onions.  Cook until Onions are translucent. -  Add water over meat mixture then slowly stir in all the Tomatoes, then dd beans, garlic, peppers.  Bring to a rolling boil and then add Paprika, Cumin, Cayenne, Chilli Powder, Garlic Powder, Salt, and Pepper. -  Cook until mixture comes to a boil.  Serve with optional toppings.*

*Optional Toppings - Cheese - Avocado - Non-fat Sour Cream - jalapeno Peppers - Tortilla Strips - Diced Red Onions