October is National Chili Month! As the weather turns colder, there's no better time to spice up your cooking routine. Try this flavorful, healthier chili for a hearty, warm and satisfying meal.

INGREDIENTS

• 1 pound ground turkey
  
  
• 28 ounce can of crushed tomatoes
  
  
• 15 ounce can of black beans
  
  
• 15 ounce can of kidney beans
  
  
• 2 bell peppers
  
  
• 1 jalapeno
  
  
• 1½ tablespoons chili powder
  
  
• 1½ tablespoons salt
  
  
• 1 tablespoon black pepper, ground

INSTRUCTIONS:

1. In a large pot, heat a tablespoon of oil over medium heat.

2. Add the ground turkey and cook, stirring occasionally, until browned and crumbled, about 5 to 7 minutes.

3. While the turkey is cooking, dice the bell peppers and finely chop the jalapeno, removing the seeds if less heat is desired.

4. Once the turkey is browned, add the diced bell peppers and chopped jalapeno to the pot.

5. Cook, stirring occasionally, until the vegetables are slightly softened, for about 5 minutes.

6. Stir in the chili powder, salt and black pepper, mixing well to coat the turkey and vegetables evenly.

7. Pour in the crushed tomatoes along with their juice.

8. Drain and rinse the black beans and kidney beans, then add them to the pot.

9. Bring the mixture to a simmer. Reduce the heat to low and let the chili simmer, partially covered, for at least 30 minutes.

10. Stir occasionally to prevent sticking. If the chili is too thick, add a little water to reach your desired consistency.

11. Taste and adjust seasoning if necessary. For more heat, add additional chili powder or a pinch of cayenne pepper.

12. Serve the chili hot. You can top with shredded cheese and diced avocado for added flavor and texture. Enjoy your Southwestern Turkey Chili with a side of cornbread or over cooked rice for a hearty meal.

Makes 6 servings.

Nutrition Facts (per serving):
Calories: 651; Fat: 8g; Carbs: 101g; Protein: 6g

Recipe Card for Southwestern Turkey Chili