Olive oil (to coat pan)
1-2 pounds ground turkey (extra lean, 7% fat or less)
2 (20 ounce) cans crushed tomatoes
Beef or chicken bullion cube (2)
2(15 ounce) can black beans, drained
1 medium sweet onion, chopped
1 green pepper chopped
2 tablespoons chili powder
1 teaspoon red pepper flakes or ground cayenne
1/2 tablespoon garlic powder or (crushed garlic)
1/2-tablespoon ground cumin
Add ground black pepper & salt to taste
1. Place turkey in the Pam or oil coated skillet, and cook until evenly brown; drain off the fat. If using crushed garlic, use same pan to sauté garlic lightly for a minute.
2. Coat the inside of a slow cooker or large pot with cooking spray, and mix in turkey, crushed tomatoes, black beans, garlic, bouillon cubes, green pepper & onion. Season with chili powder, red pepper flakes, cumin, black pepper, and salt. I add a 1/2 cup red wine to meld flavors.
3. Cover, and cook 2-6 hrs. If not using crockpot, you can simmer on stove for 1-4 hr, stirring occasionally. For thicker chili, leave the cover off for a while.
Add corn with beans.
Add less crushed tomatoes if you want it thicker faster.
Top with Shredded Sharp Cheddar.