This recipe is a wee bit different from shoppingbags’, hence, the title. Turkey Chili II 1 tbs vegetable oil 1 onion, diced 2 lb ground turkey 2 red bell peppers, seeded, diced 2 jalapeno peppers, seeded, diced 4 cloves garlic, minced 14.5 oz-can tomato puree 1/3 cup chili powder 1/4 cup ground cumin 1 tsp ground chipotle pepper 1/2 tsp black pepper 1 1/2 tsp salt 1/2 tsp cayenne, or to taste 2 cups water 2-15 oz cans pinto beans, drained In a large pot, over med-high heat, saute the turkey and onions in the oil for 5 minutes, breaking up the turkey into very small pieces with a wooden spoon, or spatula.
Add the garlic and cook for one minute. Add all remaining ingredients, except the beans, and simmer one hour. Add the beans and simmer for 15 minutes before serving.