Chili With Turkey and Beans

Ingredients

• 15 ounce black beans rinsed drained canned
• 16 ounce kidney beans rinsed drained canned
• 15 ounce pinto beans rinsed drained canned
• 0.3 teaspoon cayenne pepper 
• 15.5 ounce chili beans sauce undrained canned
• 2 tablespoons chili powder 
• 4 cloves garlic crushed
• 1 cup bell pepper green chopped
• 2 teaspoons ground cumin 
• 2 pounds pd of ground turkey 
• 1  jalapeno seeded chopped
• 1 tablespoon blackstrap molasses 
• 1 cube onion bouillon french
• 1 cup onion chopped
• 1 teaspoon oregano dried
• 1 teaspoon salt 
• 58 ounce stewed tomatoes diced canned

Equipment

• pot
• dutch oven

Directions

1. Cook turkey, onion, and green pepper in a large soup pot or Dutch oven over medium heat until turkey is no longer pink, about 10 minutes, stirring often; rain excess grease. Stir stewed tomatoes, chili beans, kidney beans, pinto beans, black beans, jalapeno pepper, garlic, chili powder, molasses, cumin, bouillon cube, oregano, salt, and cayenne pepper into turkey mixture.
2. Bring chili to a boil, reduce heat to low, and cover pot. Simmer until vegetables are tender and flavors have blended, about 20 minutes.