Turkey Chili

• 1 tablespoon olive oil

• 1 pound ground turkey

• 1 large onion, coarsely chopped

• 2 teaspoons salt

• 1 large green pepper, diced

• 1 large red bell pepper, diced

• 2 cloves, garlic, finely diced

• 2 jalapeno peppers, seeded and minced or 

• 1 (4-ounce) can of diced green chiles

• 4 tablespoons tomato paste

• 1 (28-ounce) can diced tomatoes, including juices

• 2 tablespoons balsamic vinegar

• 2 tablespoons chili powder

• 1 teaspoon sugar

• ½ to ¾ cup water to thin chili as needed

• 1 (16-ounce) can red kidney beans, drained

• 1 (15-ounce) can black beans, drained

Heat the olive oil in a large soup pot over medium heat. Add the turkey and onions, and cook, stirring often. When meat is lightly browned, add the salt, bell peppers, garlic and jalapenos and cook until the vegetables are softened. Add the tomato paste, tomatoes, vinegar, chili powder and sugar. Add water as needed to thin the chili. 

Simmer for one hour over low heat, stirring and tasting for seasonings as you go. Thirty minutes before serving, add the kidney and black beans and heat through. Serve with cornbread.