1canorganic black beansdrained (or one cup of black beans soaked overnight and boiled until soft)
1/2smallsweet onionchopped
1/2cupred and yellow bell peppers
1/2cupsweet organic cornI used frozen
115-oz. cantomatoesdiced or chopped
115-oz. cantomato sauce
1jalapeno pepperoptional, seeded and chopped (beware of the jalapeno--do not touch eyes, nose, or anything else sensitive or you'll curse the day you found this website).
1tspchili pepperyour kids will thank you for keeping the chili powder to a minimum
1tspcumin
2tbsppeanut butterchunky or smooth--go for an all natural variety with no additives
2tbspmolassesgreat source of iron
1tspturbinado sugar(agave nectar or maple syrup or another unrefined sugar)
sea salt
1clovegarlicchopped
lemon juiceto taste
Instructions
Over medium heat saute onion, jalapeno, and garlic for 5-7 minutes until soft. Add turkey and cook until the meat looks cooked through (no pink!). Add cumin and chili powder and mix until meat is coated with spices evenly. Add diced tomatoes, tomato sauce, black beans, bell peppers, corn. Turn heat down to a simmer. Add peanut butter, molasses and stir to combine. Add a little salt. Simmer for a few minutes and taste. Adjust accordingly by adding more peanut butter, molasses, lemon, salt, spices as needed.
Let chili simmer for 30-45 minutes to let the flavors infuse.
Top with grated cheese and serve with a side of cornbread.
Crock Pot Variation:
Throw everything into the crock pot except the turkey and simmer on low for 5-ish hours. 30 minutes before you want to serve the chili, simply saute the ground turkey in a pan until it is done, add it to the crock pot and let it simmer for 20 more minutes.
Recipe Notes
Omit the turkey for a vegetarian option. Or use organic, grass-fed beef for a red meat option.