This chili recipe is adapted from my friend Melanie's recipe for chili. This makes a huge batch but keeps well in the fridge for leftovers, and freezes perfectly. I generally freeze half of it.
2 28 ounce cans of crushed peeled tomatoes
1 can black beans, drained and rinsed
1 can red kidney beans, drained and rinsed
2 4 oz cans chopped green chiles
2 lbs ground turkey (can also use veggie crumbles or any combination of meat that you like)
1 green bell pepper, seeded and chopped
1 jalepeno, seeded and finely chopped
1 medium onion, chopped
3 cloves of garlic, minced
3/4 cup chopped celery
1 tablespoon olive oil
16 oz frozen corn (or canned or fresh)
1/2 teasoon cumin
4 tablespoons chili powder (or to your taste)
2 teaspoons oregano
black pepper & salt to taste
Heat olive oil in a large dutch oven over medium heat, saute onion with oregano and cumin until tender. Add celery, bell pepper, jalepeno, garlic and green chiles. Stir to combine and then add in ground turkey. Cook until no longer pink.
Add tomatoes to the pot with chili powder and beans, bring to a boil then reduce heat to a simmer for about 45 minutes, add corn and cover until heated through. Serve with your favorite bread.