3-Bean Chili

I apologize for the updates that are few and far between. We are in the middle of buying a house right now so most of our spare time has gone to reviewing contracts, writing repair requests and talking to our realtor. The good news is, after this week, we'll be done with everything and will just have to wait until August when we close. Yay!

Anyway, thanks to all that fun stuff, I haven't been cooking much. I've also been using more "tried and true" recipes, since I can make them much quicker. Most of those are already on the blog. Tonight I did another re-make, but after a quick look at my blog, I noticed I never posted it.

3-Bean Chili
Women's Health Magazine

Ingredients
1 tablespoon olive oil
1 small onion, diced
1 pound lean ground turkey breast
1 14 1/2-oz can petite diced tomatoes with jalapenos
1 10-1/2 oz can chickpeas, drained
1 10-1/2 oz can black beans, drained
1 10-1/2 oz can kidney beans, drained
1 10-1/2 oz can low-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon cumin
1/8 teaspoon cinnamon
1/8 teaspoon cayenne
1 Serrano pepper, diced

Directions
In a large pot, heat the oil on medium-low. Add the onion and pepper and saute until soft (about 3 to 5 minutes). Add the turkey and brown it (about 5 minutes). Add the remaining ingredients. Stir and bring to a boil, then reduce the heat and simmer for 20 minutes. I simmered this for about a half hour.

Servings: about 6



I would recommend adding either another pepper, or some additional cayenne pepper if you like your chili with a little heat. This isn't very spicy, but all the flavors work very well together.