Three Bean Turkey Chili

It's 12 degrees, its snowing, you're hungry and you don't feel like bundling up, shoveling, and dragging your butt to the grocery store. This is stuff you should absolutely have to make a quick yummy bite. (And I always have it in the pantry that my friends call the "bunker", cause I swear we could live off the stuff down there for a month). What can I say, I buy a ton of crap when it's on sale.

Here's what you do......

1 to 1 1/2 lbs. ground turkey
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 T chili powder
2 T cumin
1 can small red beans
1 can small white beans
1 can black beans
1 28 oz. can whole tomatoes, or crushed if you have them
salt to taste

romaine lettuce (optional)
avocados (optional)
shredded jack or cheddar cheese (optional)

Brown the turkey in a large lidded pot, stirring frequently. If you stir it, and do it over med-low heat, you don't need to add any oil or other fat. Add the chili and cumin, along with the onions and peppers and sweat them with the meat over low heat for 5 minutes. Quarter the tomatoes if using whole and add them along with the juice to pot. Drain the beans and toss them in. Cover the pot and let it sit over med low heat for 3o to 45 minutes. Salt to taste.

Now, if you are extra lucky, or if you planned ahead, you have a couple of avocados hanging out in your produce drawer, slice them up and allow 1/2 an avocado per person.

To serve, line individual soup or pasta dishes with bite-sized pieces of romaine, spoon the chili onto the lettuce and top with 1/2 sliced avocado and 2 T shredded jack. If you don't care about your waistline--put a heap of cheese instead and throw some sour cream on for good measure.

Eat!