Turkey Chili with Kidney Beans

This chili is absolutely fabulous either on it's own or over a baked potato with sour cream, shredded cheddar cheese, and chives. The flavor of the chili improves with age. Try to make it a day or two before serving. It can also be frozen for a month.


Ingredients 

1 tbsp olive oil
1 large onion, chopped fine
1 medium red bell pepper, chopped fine
6 medium garlic cloves, crushed
3 tbsp cumin
2 tbsp garlic powder
1 tbsp oregano + 1 tsp oregano
1 tsp paprika
1 tsp cayenne
2 tsp coriander
1 tsp red pepper flakes
1 lb ground turkey or beef
1 tbsp worcestershire sauce
2 (15 oz) cans kidney beans or 1 lb dried kidney beans, rinsed and cooked
2 (15 oz) cans tomato sauce
1 (15 oz) can diced tomatoes
Salt and pepper

Heat the oil in a large Dutch oven. Add onions, bell pepper, garlic, and spices and cook, stirring occasionally about 10 minutes. Increase the heat to medium high and add the turkey and cook until no longer brown.

Add beans and tomatoes. Bring to a boil, then reduce to low and simmer, stirring occasionally, for 1 hour. Remove cover and simmer for another hour. Adjust seasoning with salt and pepper.