Two-Bean Turkey Chili

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Use canned beans for a quick meal on the table. Mix and match varieties-kidney, pinto, black and so on. You may also substitute lean hamburger or bison or tofu instead of the turkey. Adapted from The Whole Food Bible.

Makes 6 servings

2 tablespoons extra-virgin olive oil
1 large Spanish onion, chopped
3 cloves garlic, minced
1 red and 1 yellow pepper (or 2 red peppers), chopped
2 pounds freshly ground turkey, lean hamburger or bison or firm tofu, cubed
1 tablespoon ground cumin
1-2 tablespoon chili powder depending on preference
2 1/4 cups cooked kidney or pinto beans, drained, or 1 can (15 ounces)
2 1/4 cups cooked white beans, drained, or 1 can (15 ounces)
1 can (28 ounces) plumb tomatoes, chopped with liquid
1 tablespoon balsamic vinegar
Tabasco sauce or cayenne pepper, to taste
Chopped black olives, scallions, and 1 tablespoon grated Parmesan or Romano cheese per serving
1-2 tablespoons of unflavored natural yogurt

In a five to six quart soup pot, heat the olive oil and saute the onion, garlic, and peppers for 10 minutes over medium heat. Add the turkey or tofu and saute for another 5 minutes. Add the cumin and chili powder and cook for 5 minutes more.

Add the cooked beans, chopped plum tomatoes and their liquid, and balsamic vinegar. Cook, covered for 15 minutes.

Add Tabasco or cayenne to taste and cook, covered for nother 15 minutes. Serve piping hot garnish with chopped olives, scallions, yogurt and grated cheese.

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