My rendition of the classic chili I grew up on. Ground turkey, lots of veg and chili beans simmered in a seriously spiced up and flavorful tomatoey broth. So comforting and so delicious. Pass the biscuits please!

INGREDIENTS – serves 4-6

2-3T olive oil
1/2lb ground turkey (or whatever ground meat you’d like)
1/2 onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1/2 bell pepper, chopped (whatever color you prefer)

1 jalapeño, finely chopped (seeds and ribs to taste)
3 garlic cloves, minced
2T chili powder
1T cumin
1t onion powder
1t garlic powder
1/2t salt
1/2t black pepper
1/2t oregano

2T tomato paste
1-15oz can diced tomatoes
4c water or broth
1-15oz can chili beans (black, kidney, pinto or a mix)
1 bay leaf

Toppings: cheddar/jack cheese, green onion, tortilla chips, cornbread, biscuit, etc

INSTRUCTIONS

Bring a large pot to medium-med-high and start to cook the turkey in olive oil until about halfway done. Dump in the onion, celery, carrot and bell pepper and give it a pinch of salt. Cook, stirring occasionally for 3-4 minutes until the veg starts to soften.

Clear a small circle in the center of the pot and add the jalapeño, garlic, chili powder, cumin, onion powder, garlic powder, salt, pepper and oregano. Let it cook for a couple minutes in the circle then stir everything together.

Clear another little circle and squeeze in the tomato paste. Let it cook for a minute then stir it in until all the veg and turkey is coated in a little paste.

Next, pour in tomatoes, broth and beans, then add a bay leaf and give it a good stir. Bring to a boil, reduce to a simmer and cover with an offset lid so that it can vent for at least 30 minutes before serving.

ENJOY!