Turkey Chili with Beans

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My friend Karl shared his recipe for Turkey Chili with me. It's tomato based with lots of beans. He said that he can't tell the difference between beef and turkey in this dish and he's right. My husband couldn't tell and had to ask what I'd put in it. If you have some ground turkey (I find it marked down often) it's a great cheap, healthy substitute for beef. This is how I made Karl' chili, of course, I substituted on a few things.

Turkey Chili with Beans
1 lb. ground turkey
1 medium onion, chopped
1 bell pepper, chopped
1 jalapeno, seeded and chopped
1 clove garlic, chopped
2 T. steak sauce (or Worcestershire)
1 can hot chili beans
1 can dark red kidney beans (drained)
1 can black beans (drained)
1 can diced tomatoes with green chilies
1-4 oz. can tomato sauce
1 cup beef bouillon (2 cubes diluted in 1 cup water)
2 T. Tex-Mex spice rub (see previous post)
1 T. chili powder
1 t. garlic powder
1 t. cumin
1 t. paprika
1/2 t. kosher salt (regular salt is ok, too)
1/4 t. black pepper
2 T. chopped jalapeno
1 can whole kernel corn, optional
dollop sour cream and shredded pepperjack cheese for topping
serve with Fritoes for dipping

Brown meat in large skillet with onions, garlic, bell peppers and salt and pepper. Add steak sauce (or Worcestershire) when nearly done.
Combine meat, spices and beans in slow cooker and let simmer 4-6 hours. Top with sour cream and cheese before serving.

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