1 tbsp vegetable oil
1 small yellow onion, peeled and diced
1 small red or yellow pepper, cored, seeded and diced
1 large carrot, peeled and diced
1 jalapeño pepper, stem removed and chopped fine
2 cloves garlic, peeled and minced
1¼ lbs ground turkey
4 tbsp chili powder
1 tbsp ground cumin
1 tbsp molasses
1 tbsp cider vinegar
2 tsp ground allspice
½ tsp ground coriander
¼ tsp cinnamon
¼ tsp ground cayenne (use ½ tsp for "mo' hotta" chili)
¼ cup crushed tomatoes
¼ cup red wine
1½ cups water
1 10.5 oz. can black beans
salt to taste
Sauté the vegetables in the salad oil in a non-stick pot for a few minutes, stirring constantly. Add ground turkey, breaking up and mixing constantly with a plastic spatula until cooked through, about 5 minutes. Add all remaining ingredients except beans and salt, bring to boil, reduce heat and simmer uncovered about half an hour. Add the beans and stir, simmer another 10 minutes. Add a little salt if needed and serve, or refrigerate and heat up later.
This is great served over brown rice or whole grain spaghetti with a little reduced-fat cheddar shredded on top.
