Two-Bean Turkey Chili

 Two Bean Turkey Chili

Prep:     15 minutes
Cook:     50 minutes
Makes:   6 servings


Use canned beans for a quick meal on the table.  Mix and match varieties – kidney, pinto, black, and so on.

2 tablespoons extra virgin olive oil
1 large Spanish onion, chopped
3 cloves garlic, minced
1 red and 1 yellow pepper (or 2 red peppers), chopped
2 pounds freshly ground turkey
1 tablespoon ground cumin
2 tablespoons chili powder
2 1/4 cups cooked kidney or pinto beans, drained, or 1 can (15 ounces)
2 1/4 cups cooked white beans, drained, or 1 can (15 ounces)
1 can (28 ounces) plum tomatoes, chopped, with liquid
1 tablespoon balsamic vinegar
Tabasco sauce or cayenne pepper, to taste
Chopped black olives, scallions, and 1 tablespoon grated Parmesan or Romano cheese per serving


In a 5-6 quart soup pot, heat the olive oil and saute the onion, garlic, and peppers for 10 minutes over medium heat. 

Add the turkey and saute for another 5 minutes.  Add the cumin and chili powder and cook for 5 minutes more.

Add the cooked beans, chopped plum tomatoes and their liquid, and balsamic vinegar.  Cook, covered, for 15 minutes.

Add Tabasco or cayenne to taste and cook, covered, for another 15 minutes.  Serve piping hot garnished with chopped olives, scallions, and grated cheese.

White Chili

White Chiliwhite-chili-horiz-a-1600-small



1 Chicken breast
2 good size pork chops
1 can chicken broth
2 cans northern white beans (any kind as long as they are white)
1 can Lima beans
1 can 16 oz enchilada sauce (green) “Not Red”
Ground red pepper
Ground Cumin


Cut all meat up in 1 inch cubs
Fry meat in skillet using olive oil to add color “Do Not fully cook”
Add chicken broth to large pot or slow cooker
Add meet let cook on high for 1 hour
Add enchilada sauce and beans
Add to taste ground red pepper and cumin
Let cook on medium for 2 to 3 hours
Reduce to low before severing