Henry's Turkey Chili

It was a very cold day today by Florida's standards. On the way home from work my hubby and I decided it was a perfect night for chili, so we stopped by the store. Henry usually makes beef chili, but we're not eating red meat at the moment. We decided to substitute ground turkey, which I do regularly in meals. This is a great recipe full of spice, but not too spicy.

Ingredients:
2 packages of ground turkey
1 (15-ounce) can of dark kidney beans, drained and rinsed
1 (15-ounce) can of light kidney beans, drained and rinsed
1 (15-ounce) can of tomato sauce
1 (28-ounce) can of crushed tomatoes
1 (28-ounce) can of diced tomatoes
1 red pepper, chopped
1 green pepper, chopped
1 cubanelle pepper, chopped
1 onion, chopped
2 Tbsp chili powder
2 Tbsp cumin
2 tsp brown sugar (optional)

In a large pot over medium-high heat, add a couple tablespoons of oil. Add the onion and peppers and let sweat for about 10 minutes. Then add the chili powder, cumin and brown sugar, if using, allow to cook with the vegetables for a couple of minutes. Add the can of diced tomatoes, let heat through for a minute. Add the can of crushed tomatoes.

In a separate skillet, brown the ground turkey over medium-high heat. Season with salt and pepper. Once the meat is browned, add to the pot with the vegetables.

Add the can of tomato sauce and two cans of kidney beans to the pot. Allow the chili to come to a slight boil. Turn the heat down, cover, and simmer for 20 minutes. It is recommended to check the seasonings about 5 minutes into the simmer. If you like it spicier, add a couple dashes of hot sauce, more chili powder, or a teaspoon or two of crushed red pepper.

Top with shredded chedder cheese and a dollop of sour cream.