A comforting and flavorful chili recipe perfect for any occasion.
Heat a large pot over medium heat and add the ground turkey. Cook until browned, breaking it into small pieces as it cooks.
Ensure the turkey is fully cooked and crumbled for even distribution in the chili.
Chop the onion, green bell pepper, celery, and roma tomatoes into small pieces.
Uniformly chopped vegetables ensure even cooking and a consistent texture.
Add the chopped vegetables to the pot with the cooked turkey and sauté for 5 minutes until softened.
Stir frequently to prevent sticking and to evenly cook the vegetables.
Open the cans of kidney beans and pinto beans, and drain and rinse them.
Rinsing canned beans removes excess sodium and improves their flavor.
Add the beans, tomato sauce, water, cumin powder, chili powder, black pepper, and salt to the pot. Stir to combine.
Mix thoroughly to ensure the spices are evenly distributed.
Bring the mixture to a simmer over low heat. Cover and cook for 1 hour, stirring occasionally.
Simmering allows the flavors to meld together for a richer taste.
Serve the chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, or chopped cilantro.
Serve with a side of cornbread or tortilla chips for a complete meal.
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