These chili beans are delicious! In this recipe, I used three different kinds of beans. Sometimes I use a different combination of beans like maybe two of the same kind and another different type of beans. Feel free to use whatever combination of beans you’d like. Just be sure the measurements are accurate, otherwise, you’ll have to adjust the seasonings/spices a little.
These chili beans pair well with Jalapeno Cheddar cornbread or Buttermilk cornbread. You can also find the recipe on love-jane.com. I love to top my chili beans with just a little shredded mild cheddar. Eating chili beans with saltine crackers is yummy also.
You can even top your hot dogs and nachos with this chili.
I hope you enjoy and feel free to share your thoughts. I’d love to hear them.
Before beginning a recipe, I love to set up what’s call the mise en place. It’s when you read over the instructions and prepare everything before you begin to cook so cooking is a smooth process. This is especially helpful with recipes that have quite a few steps. Measure the olive oil and seasonings/spices. Chop the vegetables. Rinse and drain the beans in a colander. Set everything aside to begin the cooking process.
Heat a pot on medium heat. Add the olive oil to heat. Add in the onion, bell pepper, and jalapenos. Sauté until onion are translucent. About 3-5 minutes. Add in the garlic. Stir in with the other vegetables.
Add in the ground turkey, chopping it up with a large spoon as it browns.
Stir in the tomato paste, diced tomatoes, and the tomato sauce.
Add in the beans.
Stir in all the seasonings/spices.
Lower the heat if necessary. Cook on low to medium for about 45 minutes to an hour.
Enjoy!
Notes
Here are some yummy topping ideas: shredded cheddar, sour cream, and chives.
