I love the taste of black beans added to the traditional kidney beans for this two-bean turkey chili. You can substitute the cans of tomato sauce and diced tomatoes with three medium fresh tomatoes. If using fresh tomatoes, make sure to dice the tomatoes into small pieces and remove the seeds.

Two-Bean Turkey Chili Ingredients

• 2 lb. ground organic turkey
• 2 organic peppers, chopped (any color)
• 1-2 large onions, diced
• 1 tbsp extra-virgin olive oil
• 3 cloves garlic, crushed
• 2 large organic carrots, chopped
• 2 celery stalks, chopped
• 1 x 15oz. Can tomato sauce
• 1 x 15oz. can diced tomatoes
• 1 6 oz. can tomato paste
• 1 x 28oz. can black beans (can reduce to 15oz. can)
• 1 x 28oz. can kidney beans (can reduce to 15oz. can)
• 2-3 cups water – add 2 then 1 or 2 more later as needed
• Spices:  4 tbsp chili powder, 1 tbsp (or more) paprika, 1 tbsp (or more) cayenne, 1 tbsp cumin, 1 1/2 tsp celery seed, Himalayan salt (to taste), Red pepper flakes (to taste)

Directions

In a pot, heat the oil and garlic. Next, add onions, peppers, carrots, and celery. Sauté until golden. Add turkey and cook until lightly browned. Next, add everything else. Bring to a boil and then simmer uncovered until the sauce is thick for about 3 hours (add extra water and spices as desired).