Ok, here is my recipe for the world’s best chili.  Every time I make it, there is none left.  And when combined with homemade cornbread, it’s incredible when it’s cold – and especially rainy – outside!

1/2 C olive oil
2 small onions, chopped
1 green bell pepper, seeded/chopped
1 orange/red bell pepper, seeded/chopped
4 cloves garlic, minced
1 lb ground turkey (or tofu)
4 cans beans (1 ea great northern, kidney, black & red), drained
2 (15 oz) cans crushed tomatoes
2 Tsp salt
1/2 Tsp ground black pepper
1/2 Tsp ground cumin
3 Tbsp chili powder
2 Tbsp dried oregano
2 Tbsp distilled white vinegar

  1. Heat the olive oil in a large skillet over medium-high heat.  Add onions and cook and stir until they become soft. Add peppers and garlic and cook until soft.  Should take about  5-10 minutes.
  2. Place onions, peppers, garlic, tomatoes, salt, pepper, cumin, chili powder, oregano and vinegar into crockpot
  3. Cook turkey in skillet until browned.  Drain and add to crockpot
  4. Place crock pot on low heat for 4 hours or high heat for 6-8 hours
  5. When eating, top with your favorite toppings (sour cream, cheddar cheese, etc)
  6. Enjoy!