Tom’s 3-Bean and Turkey Chili – Cooking Aboard with Jill

Ingredients

• Olive oil
• 1 ½ tbsp chili powder
• 1 tbsp paprika
• 1 tsp cumin
• 1 tsp curry powder
• 1 tsp cayenne pepper*
• 1 tsp black pepper
• ½ tsp salt
• ½ tsp chili flakes or red pepper flakes *
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 jalapenos, seeds removed and minced*
• 1 bell pepper (your favorite color), chopped
• 1 tbsp Worcestershire sauce
• Two 28-ounce cans of crushed, peeled or diced tomatoes (pulverized in the food processor)
• 1 can kidney beans, washed and drained
• 1 can black beans, washed and drained
• 1 can pinto beans, washed and drained
• 1 ½ pounds ground turkey
• Shredded cheese and sour cream, to garnish
• *Use smaller quantities if you don’t want the chili to be too hot. You can also serve these ingredients at the end if your guests would like to add a little more heat.