Tri-bean Chili

Tri-bean Chili

Yield: 6-8 servings

Kristen W.

1 lb. ground turkey or ground beef

1 small onion, chopped

1 can (28 oz) diced tomatoes, undrained

1 can (15 oz) chickpeas, rinsed and drained

1 can (15 oz) pinto beans, rinsed and drained (or kidney, but pinto is better!)

1 can (15 oz) black beans, rinsed and drained

1 can (8 oz) tomato sauce

1 can (4 oz) diced green chiles

1-2 c. broth (chicken, beef, or veggie)
1/2 c. dry quinoa (optional, but delicious)

2 +/- TB chili powder

dash of cinnamon

1 tsp. oregano

1/2 tsp. pepper

Cook and stir turkey and onion in a skillet over medium heat until cooked through. Drain. Add remaining ingredients and cook, long enough for the quinoa to turn clear and the beans to start cracking open. Remove from heat and serve with sour cream, cheese, avocado, chips, etc.

**When I double the recipe I only add 1 7 oz. can chiles, and add 1 can kidney AND 1 can pinto beans and turn it into quad-bean chili!

**Remove ground meat for filling a vegan option

**You can also transfer the meat to a CrockPot, add remaining ingredients, cover and cook on high for 4 hours or low for 5-6 hours.