(This was an earlier recipe on my site which was adapted to be this very similar recipe that was lower in carbs. I’m posting this here for people who were fans of the original recipe.)

Makes 6-8 servings; recipe created by Kalyn and Jake when Kalyn had mushrooms and green peppers in the fridge that needed to be used.


I love the Green Pan I used to saute the veggies and meat for this recipe. 

2 T olive oil, or slightly more if you don’t have the Green Pan.)
1 onion, chopped
1 green bell pepper, chopped
1-2 tsp. minced garlic
1 T chili powder
2 tsp. ground Ancho chile peppers (or use more chili powder if you don’t have ground Ancho chiles)
2 tsp. Mexican oregano
1 tsp. ground cumin (or more)
2 tsp. Spike Seasoning (or other all-purpose seasoning)
8 oz. white or brown mushrooms, quartered
1 lb. ground turkey
3 cups chicken stock
2 cans petite dice tomatoes with juice
1 can (15 oz.) pinto beans, rinsed
1 can (15 oz.)  red beans, rinsed
(You can use other types of beans if you prefer.)
1 can (4 oz.) diced green chiles with juice (these are Anaheim green chiles, not jalapenos)
1 can (6 oz. drained) black olives, cut lengthwise into slivers
2 T fresh-squeezed lime juice (I used my fresh-frozen lime juice)
salt and fresh-ground black pepper to taste
For serving:  sour cream, grated cheese, other toppings, as desired


Heat 2 tsp. olive oil in a non-stick pan and saute the chopped onion and green pepper until they’re soft and starting to brown; then add the minced garlic, chili powder, ground Ancho chiles, Mexican Oregano, cumin, and Spike Seasoning and saute about 2 minutes more.  Add the onion mixture to the soup pot.  
Add 2 tsp. more olive oil to the same pan and saute the mushrooms until they give up their liquid, liquid is evaporated, and mushrooms are lightly browned.  Add mushrooms to the soup pot.  Heat 2 tsp. more olive oil (more or less as needed), then add the ground turkey and cook until it’s nicely browned, breaking it apart with a turner as it cooks.  (I like to use an old-fashioned Potato Masher to break the meat apart.)  
Add the browned turkey to the soup pot, along with the chicken stock, tomatoes, pinto beans, red beans, and diced green chiles.  Let the chili simmer on low heat for an hour (or longer if you have plenty of time.)
When the chili has simmered to blend the flavors, drain olives and cut into lengthwise strips.  Add olives to the chili and simmer about 15 minutes more.  Then stir in the lime juice, season to taste with salt and fresh-ground black pepper, and cook a few minutes more.  Serve hot with sour cream and grated cheese to pass at the table or other chili toppings as desired.
This freezes very well and can be easily reheated in the microwave or in a pan on the stove.

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