Black Bean Chili

• 3 tablespoons of vegetable or olive oil
• 1 cup of onion
• 2 cloves of garlic
• 1/2 cup of sweet red pepper of green pepper
• 1 pound of ground turkey
• 1 tablespoon of cumin
• 1 tablespoon of dried oregano
• 2 tablespoons of chili powder
• 1 large can of whole tomatoes
• 2 cans of black beans

Equipment:

• Measuring cups and spoons
• A soup pot
• A large spoon

1. Pour some oil in the bottom of your pot.
2. Next, add the onion, garlic and red pepper. Sauté the vegetables, over medium heat, until the onions are translucent - which means they are slightly see-through.
3. Add the ground turkey and the spices.
4. Break the turkey up with your spoon then allow it to brown, turning it every 2-3 minutes so the little clumps of turkey get brown on all sides.
5. Gently pour in the tomatoes and the beans into the pot. Use the side of the spoon to break the whole tomatoes into chunks.
6. Cook on medium-high heat until bubbles start to form on the surface of the chili. When that happens turn down the heat to medium low.
7. "Simmer" the chili - that means slow cook it without it coming to a boil - for about 40 minutes.

Chili is best when the flavors have a chance to mix. This recipe is perfect to pack in a thermos and take to school with cornbread. It's a yummy treat for a winter day.