I have been trying to use more turkey lately, but sometimes it just does not have the same full-bodied flavour that beef seems to lend to a dish, especially one like chili.

So, having monkeyed around with the basic recipe, I have found adding some roasted red peppers gives the flavour some depth and a boost. Now, when I say "turkey chili for dinner", everyone is happy!

I make my own roasted peppers, combining different colours, and then flat-pack them in freezer bags. I let them defrost a bit, then I press off a chunk to add to whatever I am making.

TURKEY CHILI

1 lb or so of ground turkey
1 large onion, diced (largish chunks)
a few cloves of garlic (sliced or crushed)
Mexican chili powder
groiund cumin
1 (14 oz) tin diced tomatoes (1/2 a large tin), or fire-roasted
1 small tin beans in tomato sauce
1 (10 3/4 oz) tin condensed tomato soup
1 large tin mixed beans, rinsed
1 medium zucchini, diced
roasted peppers (I use about 1/2 cup)

Brown the turkey in olive oil, breaking up into small chunks as it browns.

Add onion and cook until softened.

Add garlic, and a palmful of spices (each kind), or to taste.

After cooking and mixing in the spices for about a minute, add the rest of the ingredients, bring up to a boil, lower to a simmer, and let cook through and to blend flavours (about 1/2 hour), stirring occasionally.

Serve with tortillas or nice crunchy bread or buns.

Cheers!

Carolyn!