3-Bean Vegetable Chili (with or without turkey)Ingredients:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 medium shallot, chopped
- 4 garlic cloves, chopped
- Splash of red wine vinegar
- 1 package ground turkey (optional)
- 3 ribs of celery, finely sliced
- 3 carrots, chopped
- 1 zucchini, sliced and quartered
- 1 package white mushrooms, stems removed and quartered
- 1 15.5-oz can garbanzo beans, drained and rinsed
- 1 15.5-oz can black beans, drained and rinsed
- 1 15.5-oz can red kidney beans, drained and rinsed
- 1 28-oz can crushed tomatoes
- 1 14.5-oz can diced tomatoes
- 2 bay leaves (remove before serving)
- 1.5 tablespoons chili powder
- 2 teaspoons cumin powder
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/8 teaspoon cayenne pepper (more if you like it spicy)
- Salt and pepper to taste
Directions:In a large stock pot or Dutch oven, heat oil over medium heat until it moves smoothly to coat the bottom. Add onion and shallot and sauté for five minutes. Add garlic and continue to sauté for another few minutes, adding the splash of vinegar and allowing to evaporate before adding turkey (if using). Cook turkey for about 10 minutes, breaking up with a metal spoon until no pink remains. Add vegetables and beans and stir to mix well. Add tomatoes, filling empty cans with water once and adding to pot. Add spices, stir, and bring to a boil. Cover and reduce to a simmer, cooking for a couple of hours.
Remove lid about an hour before you intend to serve it and allow to continue simmering (this will help thicken it up). Serve with grated cheddar cheese, sour cream, and hearty bread!
