Turkey Chili with Kidney and Black Beans

A freak October blizzard left me stranded at home today. What was supposed to be flurries overnight turned into a full blown snow storm. What to do? What to do? Laundry? Vacuum? Clean out the closets? NO!! It's time to make some Turkey Chili with Kidney and Black Beans.

The kids will have fun playing in the snow after school to be followed by a bowl of piping hot chili. The weatherman says it will be 60 degrees by Friday. He better be right.



Turkey Chili with Kidney and Black Beans

serves 8 - 10
3 tablespoons olive oil
2 cups of chopped onions
1 cup carrots, diced small
4 garlic cloves, chopped
2 (28-ounce) cans chunky crushed tomatoes
2 teaspoons chili powder
2 teaspoons cumin
1/4 teaspoon red pepper flakes
1 teaspoon salt
2 cups beef stock
3 corn tortillas, cut in small pieces
1 1/2 pounds ground turkey, cooked and drained of any fat, or shredded cooked turkey leftover from thansgiving - about 3 cups
1 (15-ounce) can of kidney beans, drained and rinsed
1 (15-ounce) can of black beans, drained and rinsed

for serving:
grated sharp cheddar cheese
sour cream
chopped onions
cornbread

In a large stockpot, saute the onions and carrots in the olive oil over medium high heat for about 10 minutes. Add the garlic and saute for an additional 2 minutes. Add the remaining ingredients to the pot. Bring to a boil, then reduce the heat and simmer, uncovered for 30 minutes, stirring occasionally.

Serve in large bowls topped with grated sharp cheddar cheese, sour cream, chopped onions and a slice of cornbread.

Note: this chili gets better with age. Refrigerate overnight and reheat over low heat before serving.

A couple more photos of my winter wonderland in October. My mums look so sad.