Turkey and Two Bean Chili 

INGREDIENTS

• 1 1/2 pounds ground turkey
• 1 onion, chopped fine
• 1 (15-ounce) can canned red kidney beans,
  drained and rinsed
• 1 (14.5-ounce) can canned diced tomatoes
• 6  garlic cloves, minced
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon sugar
• 1 (15-ounce) can canned black beans,
  drained and rinsed
• 1 (14.5-ounce) cans canned diced tomatoes
• 1/4 cup chopped fresh cilantro leaves
• salt and pepper

Temperature: ° F

INSTRUCTIONS

1. Cook ground turkey, onion, and 1/2 teaspoon salt in a Dutch oven over medium heat until meat is just cooked through. 
   
   
2. While turkey is browning, puree drained and rinsed kidney beans and 1 can of diced tomatoes with juices in a food processor. Set aside. 
   
   
3. Add garlic, chili powder, cumin, and sugar to turkey onion mixture. Cook until fragrant, about 1 minute. Add pureed beans and tomatoes along with 1 can of drained and rinsed black beans and 1 can of diced tomatoes with juice. Bring to a boil, reduce heat, cover and simmer for 15 minutes, stirring occasionally. 
   
   
4. Sprinkle with chopped cilantro and season with salt and pepper to taste.

Serve with: 

• Sour cream
• Mexican four cheese
• Chopped raw onions
• Diced avocado
• Pickled jalapenos

Product Used: Emile Henry Flame Risotto Pot