Directions

1. In a medium-size pot on medium heat add olive oil and sauté onions for 1-2 minutes.
2. Add peppers and cook another 2-3 minutes.
3. Add turkey meat and break it up with a wooden spoon till the meat is broken up into smaller pieces.
4. Add tomato paste and sauté for 1 minute.
5. Add tomatoes, beans, jalapeno, salt and pepper to taste, Mexican chili spice, and poultry stock. Go light on salt at this point.
6. Cook on low for 1.5-2 hrs. and check seasoning; add salt if necessary.
7. Once cooked serve in a bowl with Shredded cheddar, chopped green onion, and sour cream.

• Use low sodium stock since the Mexican chili spice has a high amount of sodium; add a small amount when ingredients are added to the pot then check after cooking is done.
• Cook on very low heat with a lid to keep moisture in the pot; stir occasionally; texture should be very tender but vegetables, meat, and beans should keep their shape.
• Chili can be stored frozen, defrosted and rethermed at a temp over 165°F.
• Chili can be vacuum-packed and stored for up to a week in the fridge.
• Add this chili to your nachos or make a turkey sloppy Joe sandwich, turkey chili fries or poutine!