Dateline: May 5, 2021 Cinco de Mayo, Chili Bandera

I pulled some ground turkey out of the freezer and was trying to figure out what to do with it, when I realized it was May 5!  So chili immediately sprang to mind.  So I browsed in the fridge and found 1 green pepper, 1 red pepper, 2 small onions, garlic, collard greens and there it was, just add turkey and a can of black beans and dinner was ready.

Ingredients

1 lb ground turkey, I used 93% lean

1 green bell pepper, cut into bite sized chunks

1 red bell pepper, cut into bite sized chunks

1 hot pepper cut into slices

2 small onions, diced into bite sized chunks

1/2 a bunch of collards, stripped and cut into ribbons

4 cloves of garlic, minced

2 T chili powder

2 t ground cumin

1 t ground coriander

1/2 t epazote

1/2 t mexican oregano

salt and pepper

1 box diced tomatoes, I used Colavita, 12 oz box

couple of glugs of wine, red or white

1 can of beans, rinsed and drained

Oil

1 small bunch of cilantro, chopped

Method

1.  Heat a pan and add some oil to coat.  Brown the turkey.  Add more oil if necessary, and saute the onions and peppers until a bit softened.  Add the garlic and collards.  

2.  Add the tomatoes, chili powder, cumin, coriander, epazote and oregano along with some wine and the salt and pepper.  Stir and cover pan.  Cook over med low heat for 10-15 minutes.

3.  Taste, adjust seasonings and recover.  Cook until peppers are soft, then add a rinsed can of the beans of your choice.  I used black beans.  Top with chopped cilantro and serve over rice.