It’s January! Meaning as pretty as it may look on a sunny winter day here in Northern California, as soon as I step outside I want to turn around and head back in, where it is still toasty warm. Days like these are perfect for cooking a big pot of chili beans, don’t you think? The basis for this turkey chili recipe comes from my friend Kelsey’s mom Janeen. It’s one of their family favorites. It uses naturally lean ground turkey, plenty of black beans, onions, carrots, and red bell peppers, and can be made in one big pot. I’ve dressed the original up a little with a bit more seasonings. It’s great over rice, or with tortillas, and tastes even better the next day when the flavors have had more time to blend. Enjoy!

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