Johnson One-Pot Chili

• 2T olive or canola oil
• 1 yellow onion, chopped
• 4-5 cloves garlic, chopped
• 1 red bell pepper, chopped
• 2-3 carrots, roughly chopped
• 1 package ground turkey
• 3-4 28oz cans crushed tomatoes
• 2 15oz cans kidney beans
• 2 15oz cans black beans
• 2 15oz cans pinto beans
• 2 15oz cans hominy
• 3T+ Chili powder
• 1-2T Cumin
• 2T poultry seasoning
• 1/4t cayenne pepper
• salt & pepper to taste
• 1/2 cup grated cheddar cheese
• 1/2 cup sour cream

1. Place oil, onion and salt in a large stock pot and saute for 7-10 minutes. Add red bell pepper and carrots, saute 5-10 minutes more. Remove vegetables and set aside in bowl. Put ground turkey in pot with salt, pepper and poultry seasoning to brown. Add garlic and remaining vegetables when turkey is nearly done. Continue until turkey is cooked through. Pour in tomatoes and add chili powder. Drain and rinse beans and hominy and add to pot. Cook 30 - 45 minutes until vegetables are cooked through and flavors have blended. Add cayenne pepper and additional salt, pepper & chili powder to taste.
2. Serve with warm bread, sour cream and cheddar cheese.

t, yellow onion, garlic, red bell pepper, carrots, ground turkey, tomatoes, kidney beans, black beans, pinto beans, hominy, chili powder, t cumin, t, cayenne pepper, salt, cheddar cheese, sour cream

Taken from www.epicurious.com/recipes/member/views/johnson-one-pot-chili-50058951 (may not work)