1 tablespoon pure olive oil
1 medium onion chopped
1/2 sweet red pepper, chopped
1-2 chopped hatch chilis your choice of hot or mild - if you use canned, add them with the garlic.
1 pound ground turkey, lean
1 1/2 tablespoons ancho chili powder
2 teaspoons ground cumin
1/2 teaspoons chipotle chili powder (omit if you are a spice wimp and increase if you love it hot)
1 teaspoon garlic, minced
2 tablespoons all purpose flour
2 tablespoons tomato paste
3 cups low salt vegetable stock (or more)
2-3 cans Great Northern Beans, rinsed and drained (I use three cans and sometimes I add in a can of pinto beans for white and tan chili...or a can of black beans and call it Black and White Chili!)
1/4 cup cilantro or parsley (or both), rinsed and chopped
Heat oil over medium high heat in large saucepan and add onion, red pepper, mand fresh hatch peppers. Stir until the onion is barely softened - about three minutes.
Add turkey and cook until it is no longer pink. If you bought less than lean turkey, you may need to drain some of the liquid. But don't fuss draining it all.
Add the garlic, cumin and both chili powders. Cook, stirring til incorporated.
Stir in the flour and then the tomato paste.
Add beans, and enough stock to get the consistency you prefer. Chili should be thick. Stir in the cilantro. Simmer 10 minutes or so, taste, and adjust the seasonings. Serve with cornbread!
Like it hotter? Round the chili powders and cumin when measuring. Or use hot hatch chilis.
Like it mild? Reduce the chili powders by half, you can always add more when you are adjusting the seasonings. Or instead of using ancho and chipotle powders just use a good chili powder like Gebhardts and then add whatever you love to make it spicy.
Other seasonings you may like: basil, smokey paprika, black pepper, and white pepper
Used to salt? Wait til it's cooked and decide how much to add, better still - get used to food without the salt! After a while you will not miss it.
Love beans? Add more! You can double the beans and omit the meat completely.