Turkey and mixed bean chili recipe

Chili is my ultimate comfort food, probably because my mom made chili frequently when I was growing up.  Sometimes it was by itself and sometimes it topped a baked potato, but either way I always loved it.  We always used one of those chili seasoning mixes (sorry to reveal your secrets, Mom!), and I even did this throughout college.  What were we thinking??  It's so easy (and much cheaper) to add you own spices, and then you have complete control over the taste.

This was somewhat different than what Mom used to make (I used turkey instead of beef, and a blend of beans), but the overall taste was very similar.  It was perfect for a cold day when I was stuck inside working.  Next time I may add a little bit more chili powder because I like to end up with a runny nose and watery eyes when I eat chili.  This will depend on your chili powder, so taste it before you dump a ton in there.  Oh, and when I make chili, I make a LOT of chili.  I never get tired of eating it, and it also freezes well.  I don't quite understand the concept of small batches, but adjust as you see fit.  I'm submitting this to My Legume Love Affair, which is organized by Susan from The Well-Seasoned Cook and is hosted by Jeanne at Cook Sister this month.

Turkey and mixed bean chili
(Printable version)

1 lb ground turkey (or meat of your choice)
2 onions, chopped
2 green bell peppers, chopped
4 garlic cloves, minced
3 Tbsp chili powder
1 1/2 Tbsp cumin
1 Tbsp ancho chile powder
2 tsp dried oregano
1 can (28 oz.) crushed tomatoes
1 can (14 oz.) diced tomatoes
1 can (38 oz.) whole tomatoes, chopped
1 1/2 cups cooked kidney beans (or 1 can)
1 1/2 cups cooked pinto beans (or 1 can)
1 1/2 cups cooked black beans (or 1 can)
salt to taste
chopped red onion for garnish (optional)

Brown turkey in a large pot over medium heat, breaking it up as it cooks.  Once turkey is browned, push it to the sides of the pot and stir in the onion and bell pepper and let cook until veggies are tender (about 5 min).  Add the garlic, chili powder, cumin, ancho chile powder, and oregano and cook another minute.  Dump all of the tomatoes and beans into the pot and season with salt.  Bring the chili to a boil, then reduce heat, cover, and let simmer for about an hour, stirring occasionally.  Garnish with onion (or cheese, sour cream, or anything else) if desired.  Serves 8.