Chili is pretty great in the winter! It warms you up on the inside.
- Cutting board
- Sharp knife (adult needed)
- Measuring spoons
- Measuring cup
- Can opener
- Strainer or colander
- Large heavy-bottomed pot with a lid
- Large spoon
- Pot holders
- 2 teaspoons olive or vegetable oil
- 1 large yellow or purple onion, peeled and chopped
- 2 bell peppers (any color is fine), cored, seeded, and diced
- 3 garlic cloves, peeled and finely chopped
- 1 1⁄4 pounds ground turkey or ground chicken
- 2 to 4 tablespoons chili powder
- 1 1⁄2 teaspoons dried oregano
- 1 to 2 teaspoons ground cumin
- 1 teaspoon crushed red pepper flakes (if you like spicy)
- 1⁄4 teaspoon cayenne pepper (if you like spicy)
- 2 (16-ounce) cans dark red kidney beans, drained and rinsed well with cold water
- 1 (16-ounce) can black beans, drained and rinsed well with cold water
- 1 (28-ounce) can diced tomatoes, including the juice
- 1 (28-ounce) can tomato puree
- Put the pot on the stove and turn the heat to medium-low. When the pot is hot, add the oil.
- Add the onion, peppers, and garlic and cook until the onion is very soft, about 20 minutes. Stir occasionally.
- Add the turkey or chicken, a little bit at a time, stirring after each addition, until it just starts to turn white. Be sure to wash your hands with soap and water after handling raw poultry!
- Add the spices and cook, stirring, 5 minutes.
- Add the beans, tomatoes, and tomato puree and cook, covered, stirring occasionally, for 30 minutes.
- Take the lid off and cook uncovered for 30 more minutes. Serve right away or cover and refrigerate up to 3 days.
TOP THIS: Add about 2 tablespoons of any of these to each serving:
- Sliced scallions
- Sliced black olives
- Corn kernels (fresh, canned, or thawed frozen)
- Chopped fresh tomatoes
- Plain yogurt
- Shredded cheddar or Monterey Jack cheese
- Diced avocado
- Lime wedges