Fall Turkey Chili

I love soups!

They are full of vegetables,

great leftovers,

& something mostly everyone enjoys.

With fall around the corner,
I have been craving warm chili.
With a shhh-ecret ingredient cinnamon
I hope you enjoy!!!

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Fall Turkey Chili

1 tablespoon olive oil

1 onion, diced

1 red bell pepper, diced

2 carrots, diced

2 tsp. ground cumin

1 pound lean ground turkey

1 (28 ounce) can crushed or diced tomatoes

2 cups water

4-6 tablespoons of chili powder (add to your taste)

1 tablespoon cinnamon

1 teaspoon oregano

salt and pepper to taste

1 (15.5 ounce) can of black beans, rinsed and drained

1 (15.5 ounce) can of chili beans, rinsed and drained

1 (15.5 ounce) can of pinto beans, rinsed and drained

Heat oil in large cast iron pot over medium heat. Add onion, bell pepper, and carrots. Stir and let simmer for 10  minutes, or until vegetables are soft. Add cumin, and let cook for 1 minute. Add ground turkey, raise heat to high, and let cook until turkey is no longer pink. Stir in tomatoes, water,  4 T. chili powder, cinnamon & oregano. Let simmer for 20 minutes with the lid partially on. Stir in beans and cook an additional 20 minutes on low heat. Season to taste with salt and pepper, and the rest of the chili powder if desired.

Enjoy!

Adapted from: Ellie Krieger, Food Network.