Big, Fast Pot of Yum

So I had lunch with my good buddy Jen last week and we spent some time discussing how difficult it is to cook healthy food anymore. Way too much pizza and take-out in my life lately since time-consuming food prep was one of the first (and most mournful) casualties of early parenthood. In addition to introducing me to the glories of a nice summer rosé (enjoyed by more Brooklyn hipsters than lamé-clad socialites), Jen offered to send me this fast turkey chili recipe.

I was doubtful. Who among you has ever had chili that is both fast and good? And turkey?! C'mon. Bland bland blandy bland, right? Welcome to Bland Land?

I stand before you the maker of the most delicious 30-minute, one-pot chili you will ever taste. It is so good, I ate it for lunch today after eating it for dinner last night. And I will eat it for lunch again tomorrow. With a few minor modifications (reflected in the version below), it's not too spicy, it's full of beans and meat (not too much of either), and it's very low in fat. Try it. You'll like it. (And if you don't, bring it over here and I'll eat yours.)

Jen's Chili

2 T olive oil
1 red bell pepper, diced
2 onions, diced
2 lb lean ground turkey meat (not breast meat)
1 10 or 15 oz. can diced tomatoes and jalepenos (I used Rotel tomatoes and green chilis)
1 15 oz. can plain diced tomatoes
2 cans each of cannellini beans, black beans, kidney beans, rinsed
1 can chicken broth
1/2 tsp salt
1.5 T cumin
chili powder to taste
avocado
cheddar cheese

In a large pot, heat the oil on medium.  Add the onion and bell pepper and saute until soft (3 to 5 minutes).  Add the turkey and brown it (about 5 minutes).  Add the remaining ingredients.  Stir and bring to a boil, then reduce heat and simmer for 20 minutes.  Top with avocado slices and shredded cheddar cheese.