1 lb. ground beef, turkey or chicken
1 1/2 tbsp. olive oil
1/2 medium onion, diced
1/2 large green bell pepper, diced
2 tbsp. minced garlic
1 (15 oz.) can diced tomatoes
1 (15 oz.) can tomato sauce (unseasoned, just the plain stuff)
1 (15 oz.) can dark red kidney beans (drained)
1 env. chili seasoning (I like to use McCormick brand)
3 tsp. chili powder
salt and pepper, to taste

In a large pot heat olive oil and add diced onions, bell pepper and garlic, cook until onions are translucent and peppers are tender. Remove cooked onions and peppers from pot.

To the same pot, brown your ground meat, if using beef, drain the fat afterwards, if using turkey or chicken.. I like to keep the fat in the pot because it really isn't that much and I think it adds more flavor to the chili.

When the meat has browned, add onions and peppers back to the pot with the rest of the ingredients. Stir to combine. Bring chili to a boil and then drop the heat a little bit, cover and simmer for 15-20 minutes. Then serve!

Submitted by: Kat Sadik