Name: Bush's Two-Bean Turkey and Vegetable Chili
Ingredients: 1 lb lean ground turkey; 1 medium yellow onion, chopped; 1 medium red onion, chopped; 2 carrots, chopped; 2 bell peppers (any color), chopped; 1 teaspoon paprika; 1 teaspoon garlic powder; 2 tablespoons chili powder; 1 teaspoon oregano; big pinch salt and pepper, to taste; 2 15 oz cans fire roasted diced tomatoes; 1 can Bush’s Red Kidney Beans, drained; 1 can Bush’s Pinto Beans, drained; 3 cans of water (I use tomato cans to use all the leftover flavor)

Ingredients

1 lb lean ground turkey
1 medium yellow onion, chopped
1 medium red onion, chopped
2 carrots, chopped
2 bell peppers (any color), chopped
1 teaspoon paprika
1 teaspoon garlic powder
2 tablespoons chili powder
1 teaspoon oregano
big pinch salt and pepper, to taste
2 15 oz cans fire roasted diced tomatoes
1 can Bush’s Red Kidney Beans, drained
1 can Bush’s Pinto Beans, drained
3 cans of water (I use tomato cans to use all the leftover flavor)

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Instructions

In a large heavy bottomed soup pot, cook ground turkey and onion until browned. Add carrots, bell peppers and seasonings and cook for 5-8 minutes until veggies are softened. Add tomatoes, beans and water to pot. Bring to a slow boil. Turn down heat and let simmer for 20-25 minutes until chili starts to thicken. Taste for salt and pepper, most likely it will need salt. Adjust to taste.