Adapted from the President's recipe on Dash. Serves 4-6; can be multiplied.
1 large onion, chopped
1 green pepper, chopped
Several cloves of garlic, chopped
1-1/4 lb ground turkey
1/4 tsp ground cumin
1/4 tsp dried oregano
1/4 tsp ground turmeric
1/4 tsp Italian seasoning (or dried basil)
1 Tbsp chili powder (I love Penzeys Chili 3000)
3 Tbsp red wine vinegar
26 oz canned chopped tomatoes (I use POMI)
1 29-oz can red kidney beans, drained and rinsed
1/4 tsp kosher salt
1-3 tsp hot sauce (Tabasco, or your favorite)
In a 5-quart Dutch oven or soup pot, sauté onions, green pepper, and
garlic in olive oil over medium heat, until the vegetables are soft (2
Add ground meat and brown, stirring frequently to keep the meat from sticking. Stir in the cumin, oregano, turmeric, basil or Italian seasoning, and chili powder. Cook for 2 minutes, to bring out the aroma in the spices.
Add the vinegar and tomatoes. Reduce heat to simmer, and cook, uncovered, for 15 minutes, stirring occasionally.
Then, add the kidney beans, and cook for 5 minutes. Season with salt and hot sauce, to taste.
Serve over white or brown rice. Garnish with (optional) grated cheddar cheese, onions, and sour cream.