Tex-Mex Chili

• 2 tablespoons vegetable oil
• 2 medium onions chopped
• 6 cloves garlic minced
• 2 packages ground turkey
• 2 tablespoons chili powder
• 2 tablespoons cumin ground
• 1 1/2 teaspoons salt
• 4 cans tomatoes undrained
• 2 cans pinto beans drained
• 2 each sweet bell peppers diced
• 1 1/2 cups picante sauce
• 1 x cheddar cheese optional
• 1 x monterey jack cheese optional
• 1 x sour cream optional
• 1 x cilantro chopped

1. Heat oil in a 4 quart saucepan or Dutch oven over medium heat.
2. Add onion and garlic; cook 5 minutes, stirring occasionally.
3. Crumble turkey into saucepan; sprinkle with chili powder, cumin and salt.
4. Cook 5 minutes, stirring occasionally.
5. Add tomatoes, beans, bell pepper and picante sauce.
6. Bring to a boil over high heat.
7. Reduce heat; simmer uncovered 10 minutes, stirring occasionally.
8. Ladle into bowls; top as desired.

vegetable oil, onions, garlic, ground turkey, chili powder, cumin ground, salt, tomatoes, pinto beans, sweet bell peppers, picante sauce, cheddar cheese, sour cream, cilantro

Taken from recipeland.com/recipe/v/tex-mex-chili-39960 (may not work)