I seem to make chili a lot, especially now that we have Kaili because she just loves it. I never follow the same recipe twice, sometimes I use the crock pot and sometimes I use the stove, just depends on my mood.

I wanted a recipe without a lot of components and easy prep work. My sous chef was in Ventura and my baby was running out of Tupperware fuel, so I needed something quick and easy. This was a last-minute meal idea so I had to work with what I had on hand. I combined a few different recipes to come up with this final dish. The cinnamon is subtle but it goes so well with the ancho chili powder,this turned out to be a very delicious chili.

1 Tbs. Olive oil

1 red onion, diced

2 cloves garlic, minced

1 pound ground turkey

2 (15 ounce) cans black beans, drained and rinsed

1 (14.5 ounce) can crushed tomatoes

1 1/2  Tbs hot mexican chili powder

1 1/2 Tbs ancho chili powder

1 Tbs dried oregano

1/4 tsp cinnamon

1 Tbs tomato paste

1 Tbs red wine vinegar

1 cup chicken stock

salt and pepper to taste

 Directions

Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powders, oregano, cinnamon, tomato paste and vinegar, chicken stock, salt and pepper. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

* If you like it spicy throw in a diced chili or two.

This is adapted from here and here and here