Quick, Easy, Comforting Chili

We have been bombarded by Mother Nature. Our hearts go out to those who have been displaced and affected by Sandy.

New York City is still reeling from Sandy and today has brought a nor'easter. Ugh. We have family bunking at our house tonight and this morning I decided that the best thing to do would be to make a giant pot of chili for our dinner tonight.

Chili is filling, nutritious and delicious. It feeds many, it can be made inexpensively and is something that can be made as a team effort with little helpers. It can be meaty or meatless. It's one of those comforting, one pot dishes that you can whip up and bring to others in need of a hot meal.

On that note, if you would like to volunteer, make hot meals or donate other needed items for those affected by Sandy, here's a good resource to find relief efforts.

Transient

Here's the recipe for the chili I made with my little guy this morning:

1 TB olive oil
1 lb ground turkey
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 carrots, peeled and chopped
2 celery stalks, peeled and chopped
2 cloves of garlic
1 red onion
1 small sweet potato, peeled and cut into cubes
1 can of chick peas
1 can of black beans
1/2 cup bulgur wheat
2 TB fresh chopped oregano (can use dried instead)
2 TB chili powder
2 tsp cumin
1 tsp salt
black pepper to taste

Directions: 

Heat the pot to medium high and add olive oil. Add onions, peppers, carrots, celery and garlic and saute for about 3-5 minutes or until slightly browned. Add raw turkey and turn heat down to medium. Stir occasionally for a few minutes and add chili powder, cumin, salt and oregano. After about 5 minutes, add both cans of beans, including liquid, the raw bulgur wheat and the sweet potato. Stir until everything is combined. Simmer for at least an hour until the flavors have all melted nicely together.