Indian Summer Chili - Great Party Food
3 tbsp Good Quality Extra Virgin Olive Oil or Sesame Oil
1 1/3 lbs ground turkey breast (as lean as you can get), ground beef or 5 cups cooked beluga lentils
2 tbsp Picante Passion or Bayou Blackening Balm
3 tbsp Rosemary, Hot Pepper and Garlic Vinegar
1 med onion, quartered
2 large bell peppers, chopped (any color combination, red, green, purple, yellow or orange)
1 bottle of beer (the alcohol cooks out - we love Blue Moon for this)
2 cups corn kernels (optional)
2 cups shredded zucchini (optional)
1 shredded carrot (optional)
1 bag Cajun White Bean Chili, prepared (or 4 cups great northern beans cooked, 1 tbsp Bayou Blackening Balm and 4 cups stewed tomatoes)
1 (14 ounce) can chunky tomato sauce
Heat a large pot over medium to medium high heat.
Add oil and the turkey.
Season the meat with Picante Passion or Bayou Blackening Balm.
Break up the meat with the back of a wooden spoon into small crumbles.
Brown meat 5 minutes, then add onions and bell peppers and cook 10 minutes more.
Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol.
Add corn kernels, carrot and shredded zucchini.
Stir in Cajun White Bean Chili and tomato sauce and bring to a bubble.
Let chili simmer 10 minutes.
Adjust seasonings and heat level to your taste.
Remove from heat and serve.