Chili, Yum!

Fitting I should start with this meal since it is David's favorite. I think it was one of the first dishes I ever cooked, way back in high school.  It's adapted from a recipe in a Neiman Marcus cookbook and the recipe was originally called The Chili that Saved Christmas. I have since added corn, black beans, substituted ground turkey for the beef.  The corn adds a really nice texture as well as beautiful color.
It requires a good can opener and a cold day helps, too.  Serve it with cornbread, either from scratch or I like the Krusteaz mix. Don't use Jiffy. Save your 33 cents and by something with a bit more flavor. 

Top off your chili with some shredded cheese, sour cream, red onion, more Tabasco...

Chili (serves 6)
1 tbsp vegetable oil
1 yellow onion, chopped
1 green bell pepper, chopped
3 garlic cloves, chopped
1 lb. ground turkey
2 tbsp chili powder
1 tsp cumin
1 tsp oregano
cayenne, use at your discretion
1 14oz can tomatoes, diced
1 6oz can tomato paste
1 small can green chilies
1 14oz can kidney beans
1 14oz can black beans
1 14oz can corn
Salt, pepper, and Tabasco to your taste

Saute the onion, bell pepper, garlic in vegetable oil over medium-med high until the veggies begin to soften. Add your ground turkey and season with chili powder, cumin, oregano, salt and pepper, and cayenne (if using), breaking up the turkey as you cook. Once turkey is browned, add tomatoes and green chilies. Stir and bring to boil.  Lower heat and add both beans, corn.  If it seems too thick, add 1/2 cup water.  Simmer for 30 min, stirring occasionally.  Taste and add salt, pepper, Tabasco according to your liking.  Serve warm with shredded cheese.