Feeling Chili

I am not a cold weather person, and yesterday, it was 9 degrees. On the plus side, there could not have been a more opportune time to make chili. I used Real Simple's turkey chili recipe, mostly because I had all the ingredients on hand and I was doing my very best to avoid leaving the apartment. It came together fast and it was perfectly delicious. So there are two good things about January: chili and hot chocolate. I can't think of much else.

Turkey and Bean Chili
Recipe courtesy of Real Simple

1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
1/2 pound ground turkey (preferably dark meat)
2 tablespoon tomato paste
1 teaspoon ground cumin
1/2 teaspoon ground chipotle chili pepper or 2 teaspoons chili powder
1 28-ounce can diced tomatoes
2 15-ounce cans kidney beans, rinsed
kosher salt and black pepper
1/4 cup reduced-fat sour cream
cilantro sprigs, for serving

Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add the turkey and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes. Stir in the tomato paste, cumin, and chili pepper. Cook, stirring, for 1 minute. Add the tomatoes and their juices, beans, 1/2 cup water, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes. Serve the chili with the sour cream and cilantro. Serves 4.