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MON MOTHRA'S TURKEY CHILI Makes 6 Servings Ingredients 1-1/4 to 1-1/2 pounds ground turkey 4 medium carrots, diced 2 small yellow onions, chopped 2 fresh tomatoes, chopped 1 red bell pepper chopped 1 15 oz can diced tomatoes w/ liquid 2 15 oz cans red beans, rinsed 2 tbsp. chili powder 2 tbsp. all-purpose flour* 1 tbsp. ground cumin; 1/2 tbsp. dried hot red pepper flakes 1 tbsp. dried oregano 1 cup chicken stock or broth Olive oil Kosher salt and freshly ground black pepper to taste *may be substituted one-to-one with arrowroot flour for the gluten-free people Preparation In a dutch oven, pour 1 tbsp of olive oil into pot over medium-high heat. Brown turkey meat, salting and peppering and cook for about 10 minutes, breaking up meat into small chunks along the way. While the meat is cooking, whisk together the dry ingredients in a small bowl. Remove cooked turkey from pot and reserve on a plate to the side. Using same dutch oven placed over a medium-high heat, pour about 2 tablespoons of olive oil and scrape off some of the brown from the turkey meat at the bottom. Add the flour mixture to the oil and whisk together into a paste. Allow to sit for 30s, or until aromatic. Add two more tablespoons olive oil followed by the onions, bell peppers, garlic and carrots. Coat the vegetables until well coated. Cook until the onions are soft (about 5 minutes). Add the diced and chopped tomatoes, chicken stock, kidney beans, cooked turkey meat and give a thorough stir. Bring the chili to a boil, then reduce the heat to low, and let it simmer, mostly covered (leave a crack open on lid, for about 45 minutes. Stir occasionally. Salt and pepper to taste and serve warm.