- 1 tbsp. olive oil
- 1/2 medium onion, chopped
- 2 bay leaves
- 1 tsp. ground cumin
- 2 tbsp. dried oregano
- 1 tbsp. salt
- 2 stalks celery, chopped
- 2 green bell peppers, chopped
- 2 jalapeno peppers, chopped
- 3 cloves garlic, chopped
- 2 (4-oz.) cans chopped green chile peppers, drained
- 1 ½ lb. ground buffalo or elk
- 3 (28-oz.) cans whole peeled tomatoes, crushed
- 1/4 cup chili powder
- 1 tbsp. ground black pepper
- 1 (15-oz.) can kidney beans, drained
- 1 (15-oz.) can garbanzo beans, drained
- 1 (15-oz.) can black beans
- 1 (15-oz.) can whole kernel corn
- Heat the olive oil in a large pot over medium heat.
- Stir in the onion, and season with bay leaves, cumin, oregano, and salt.
- Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers.
- When vegetables are heated through, mix in the ground turkey. Reduce heat to low, cover pot, and simmer 5 minutes.
- Mix the tomatoes into the pot.
- Season chili with chili powder and pepper.
- Stir in the kidney beans, garbanzo beans, and black beans.
- Bring to a boil, reduce heat to low, and simmer 45 minutes.
- Stir in the corn, and continue cooking 5 minutes before serving.
- Makes 8 servings.