Turkey and Black Bean Chili

Ingredients

• 1 pound Ground Turkey
• 1 whole Vidalia Or Other Sweet Onion, Diced
• 1 whole Yellow Or Orange Bell Pepper, Stem And Seeds Removed Then Diced
• 1 whole Jalapeno, Seeded And Minced
• 3 cloves Garlic, Minced
• 7 ounces, weight Jar Of Peppadew Peppers And Juice Or Sweet Peppers And Juice
• 15-½ ounces, weight Can Black Beans, Rinsed Thoroughly And Drained
• 28 ounces, fluid Can Tomato Puree
• 15-½ ounces, weight Can Of Diced Fire Roasted Tomatoes Or Regular Diced Tomatoes
• ¼ cups Light Brown Sugar
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Cayenne Pepper
• ½ teaspoons Salt
• ½ teaspoons Pepper
• ¼ cups Water, If Needed
• Optional For Serving: Shredded Cheddar Cheese, Corn Chips Or Chopped Cilantro

Preparation Instructions

In a large Dutch oven, over medium-high heat, brown the ground turkey. Remove turkey from the Dutch oven to a bowl once cooked. Drain fat from the pot, reserving two tablespoons and add that back into the pot. Add the onions and bell peppers into the pot with the grease and saute until softened, approximately 5-7 minutes. Add the jalapeno and garlic and cook for 1-2 minutes. Then add the Peppadew peppers and the juice from the jar stirring to combine. Add the ground turkey, black beans, tomato puree and diced tomatoes stirring thoroughly.

Add the remaining ingredients, brown sugar through pepper and taste for seasoning. You may add more cayenne to adjust the heat.

Simmer on medium-low heat for 30 minutes or up to an hour. Add 1/4 cup of water if the chili starts to become too thick.

Top with cheddar cheese, corn chips or cilantro.