Chef Tony's Turkey Chili
By by Chef Tony Merola

In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium-high heat, stirring until golden; about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring for a minute or two more. Add a bit more olive oil if needed.

Add fresh tomatoes, tomato paste, chicken stock, beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered for an hour.

Salt to taste. Add 1 to 3 teaspoons of brown sugar to take the edge off the acidity of the tomatoes if desired.

Serve with shredded Organic Valley ® sharp cheddar cheese, chopped organic red onion, and or organic sour cream. Serve alone, over organic brown rice, or with organic gluten cornbread.