chili

The other week for book club I made a heaping batch of chili. So heaping in fact that half of it is still in my freezer. Still, it is nice to know I have something yummy to defrost. I am always looking for good standby recipes for classic dishes and this one is a winner.

Chili
3 tbsp olive oil
2 medium onions chopped
4 cloves garlic chopped
1 1/2 cup balsamic vinegar
1 each red, yellow, and green peppers chopped
2 tbsp chili powder
2 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
4 cups chicken broth
3 cans (14 1/2 oz. each) tomatoes (diced preferred)
6 cups turkey or chicken (optional)
3 cans (15 1/2/ oz. each) cannellini beans (can sub or mix kidney beans and black beans)
Grated cheddar, cilantro, sour cream, and scallions for garnish

Heat oil in pan over medium heat. Add onions, garlic, and peppers. Cook 5-7 minutes, or until soft. Add spices, salt, and pepper. Stir. Add broth and diced tomatoes. Bring to boil. Reduce heat. Stir in Turkey/chicken, beans, simmer 30 minutes.
Stir in balsamic.Garnish as desired. Yum!