I call this my Trader Joe's chili because I get all the ingredients there. It's quick and super tasty. Great for the chilly nights we've been having lately.
1 tablespoon cooking oil 2 bell peppers (any color) chopped 1 fresh jalapeño, finely chopped, or 2 from can 1 28 ounce can tomatoes in puree, or drained tomatoes chopped 1 teaspoon ground coriander 1/4 teaspoon ground cloves 2 teaspoons oregano 1 tablespoon brown sugar 2 tablespoons mild chili powder (I sometimes mix this with ½ teaspoon chipotle powder) 2 tablespoons ground cumin 1 can kidney beans, drained 1 can cannellini beans, drained 1 can black beans, drained optional- ground turkey
I usually start my cornbread mix (from Trader Joe’s) in the oven then begin to work on the chili. They are usually done at the same time.
Brown turkey and peppers in oil. Add the spices and mix. Add tomatoes and beans (remember to drain!). Bring the chili to a boil, reduce the heat, cover the pan, and simmer the chili for 30 minutes.
Serving suggestions: Serve over cornbread or rice or baked potatoes. Top with grated cheese/crumbled goat cheese, or sour cream/greek yoghurt.
I can't tell if pictures make food more or less appetizing, but here goes:
I've known I was highly sensitive to alliums (mostly garlic) for almost a decade now. While it's sometimes been a struggle, I've also found some delicious dishes and creative ways to make traditionally garlic- and onion-heavy foods. I've always wished there was an allium-free cookbook, but I figured perhaps by sharing my recipes, I could find other eaters with the same restrictions who would share back. This is our forum.