Four kinds of beans and plenty of seasonings make this chunky chili a crowd-pleaser, particularly on autumn days. "Serve bowls sprinkled with your favorite shredded cheese," suggests Judith Whitford of East Aurora, New York.
Four Bean Turkey Chili
Peppers (Hot)
Four Bean Turkey Chili
Prep Time
20 min
Cook Time
45 min
Yield
15 servings
Ingredients
- 2 pounds ground turkey
- 1 cup chopped onion
- 1 cup chopped green pepper
- 4 cans (14-1/2 ounces each) stewed tomatoes, cut up
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (16 ounces) chili beans, undrained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 jalapeno pepper, seeded and chopped
- 1 to 2 tablespoons chili powder
- 1 to 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
Directions
- In a Dutch oven or soup kettle, cook the turkey, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients.
- Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
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