Turkey Chili

Kitchen Gear

Measuring spoons

Measuring cup

Cutting board

Sharp knife (adult needed)

Strainer or colander

Large heavy-bottomed soup pot with a lid

Large spoon

Oven mitts

Ingredients

2 teaspoons olive or vegetable oil

1 large yellow or purple onion, peeled and chopped

2 bell peppers (any color is fine), seeded and diced

3 garlic cloves, peeled and finely chopped

1 1/4 pound ground turkey or ground chicken

2 to 4 tablespoons chili powder

1 1/2 teaspoon dried oregano

1 to 2 teaspoons ground cumin

1 teaspoon crushed red pepper flakes, if you like spicy

1/4 teaspoon cayenne (if you like spicy)

2 16-ounce cans dark red kidney beans, drained and rinsed well with cold water

1 16-ounce can black beans, drained and rinsed well with cold water

1 28-ounce can diced tomatoes, including the juice

1 28-ounce can tomato puree

Serves: Makes 12 Cups

Instructions

Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.

With the help of your adult, put the pot on the stove and turn the heat to medium.

Let the pot heat for a minute and when it is hot, with the help of your adult, add the oil.

Add the onion, peppers, and garlic and cook on low heat until the onion is very soft, about 20 minutes. Stir from time to time.

With the help of your adult, add the turkey (or chicken), a little bit at a time, stirring after each addition until it just starts to turn white. (Wash your hands with soap and water before and after handling turkey or any raw meat.)

Add the spices and cook, stirring, 5 minutes.

Add the beans, tomatoes, and tomato puree and cook, covered, stirring occasionally, for 30 minutes.

Take the lid off and cook uncovered for 30 more minutes. Set aside to cool.

Notes

Extras to add (if you like)

2 tablespoons shredded cheddar cheese

1 tablespoon chopped cilantro leaves

1/4 lime, for squeezing