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Tuesday, June 15, 2010

3 Bean Turkey Chili

Whenever I make something with beans I always buy dried beans over canned. Canned beans are full of salt! It's much healthier and cheaper to use dried beans. You can also change up the beans with whatever kinds you enjoy. This recipe can also be a vegetarian one with no turkey. Don't forget the jalapeno corn bread muffins to go with this hearty chili.

1lb ground turkey
1 tablespoon olive oil
1 medium sized onion, finely chopped
2 green peppers, chopped
1 jalapeno, chopped
1 zucchini, chopped
4 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon paprika
1 1/2 teaspoons cumin
1 teaspoon dry oregano
1 28 oz. can tomato sauce
3 cans of Rotel tomatoes and chiles
1 1/4 cups dry pinto beans
1 1/4 cups dry red kidney beans
1 1/4 cups dry black beans
2 bay leaves
salt and black pepper to taste

Soak beans in a large pot of water over night.

1. Strain beans and return to pot with fresh water. Boil beans for about 1 hour stirring occasionally. Pour beans into a colander, set aside.

2. Heat olive oil to medium-high heat in a large dutch oven or large pot. Combine onion, peppers, jalapeno and zucchini cook for 3 minutes add garlic, chili powder, paprika, cumin, salt and pepper stir to coat. Add turkey and cook until browned.

3. Combine all other ingredients and simmer on low for 1 hour or in a crock-pot and turn on low for 6 hours.
Serve hot with corn bread muffins.

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