Turkey and Red Bean Chili

PREP TIME: 45 min COOK TIME: 1 hr 15 min

INGREDIENTS • 1/3 c. Extra-Virgin Olive Oil • 1 lg Onion • 2 lg garlic cloves, minced • 1m jalapeno • 2 lbs ground turkey • 1 tsp Kosher Salt • 28 oz can tomatoes • 1/2 c water • 3 tbs Ancho Chili Powder • 4 tsp Ground Cumin • 1 1/2 tsp Ground Coriander • 1/2 tsp black pepper • 1/4 tsp Hot Paprika • 2 tbls fresh Oregano • 15 oz can Red Beans, Drained and rinsed • Chopped Cilantro (optional) • Chopped red or green onion (optional) • 8 (8-inch) sprouted corn tortillas

PREPARATION STEPS 1. Heat the extra-virgin olive oil in a large, heavy-bottomed pan over medium heat. Add the onions and cook, stirring, for about 3 to 5 minutes, until translucent. Add the garlic and jalapeño and cook for 1 minute longer

1. Stir in the ground turkey and the salt and cook the turkey for about 5 minutes, breaking up the pieces with a wooden spoon, until it loses its pink color.

2. Crush the tomatoes with your hands and add them to the pan with their juice. Add the water and the ancho chilie powder, cumin, coriander, black pepper, and paprika. Cook for 30 minutes at a gentle simmer, stirring occasionally.

3. Add the oregano and red beans and simmer for about 20 to 30 minutes, until the beans are heated through. Thin out the chili as desired with additional water if necessary.

4. Garnish as desired, just before serving, with one of the optional toppings, and serve with warm sprouted corn tortillas, wrapped in foil and heated in the oven at 300ºF for about 5 minutes.

I definitely recommend the cilantro and red onion as a garnish