3 Bean Turkey Chili
Yield: 8 servings
  • 1 tablespoon olive oil
  • ½ medium onion, chopped
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 2 tablespoons dried oregano
  • 1 tablespoon salt
  • 2 stalks celery, chopped
  • 2 green bell peppers, chopped
  • 2 jalapeno peppers, chopped
  • 3 cloves garlic, chopped
  • 2 (4 ounce) cans chopped green chile peppers, drained *
  • 12 oz of ground turkey
  • 3 (28 ounce) cans whole peeled tomatoes, crushed
  • ¼ cup chili powder
  • 1 tablespoon ground black pepper
  • 1 (15 ounce) can kidney beans, drained
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 (15 ounce) can black beans
  1. Heat the olive oil in a large 5-7 qt pot over medium heat. Stir in the onion, and stir in the bay leaves, cumin, oregano and salt. Cook and stir until onion is tender, then mix in the celery, all the peppers, and garlic. Cook for about 5 minutes, and then add the ground turkey, cooking until browned.
  2. Add the tomatoes into the pot. Season chili with chili powder and black pepper. Stir in all the beans. Bring to a boil, then reduce heat to low, and simmer 45 minutes. Serve with sour cream, cheese, tortilla chips, avocado chunks or cornbread if desired.
*I sometimes can't find chopped green chilis at my grocery store, but you can easily sub these out for real green chilis or even those spicy chipotle ones.

This entire recipe is hugely adaptable. I've made it vegetarian with using veggie crumbles instead of meat or even ground chicken or beef if that's what I have on hand. The beans are also easy to switch out for other varieties if you'd like. I play with the spiciness of of my chili depending on who is coming over to eat it, Andy likes it super spicy- some of my friends- not so much- adjust the heat as you'd like, or just serve it with a bottle of hot sauce!
Recipe by The Baker Chick at https://www.thebakerchick.com/3-bean-turkey-chili-with-skillet-cornbread/