Four Bean Mexicali Chili

1 cup chopped onion

1 cup chopped red, yellow, or orange bell pepper

2 fresh gloves garlic, pressed or used crushed in a bottle

1 tablespoon canola oil

1 pound ground turkey, or chicken

1 can (1 lb. 12 0z.) No salt Added baked beans, undrained

1 can (15 ounces) garbonzo beans, rinsed and drained

1 can (15 ounces) light red kidney beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

2 cans (14.5 ounces each) Mexican-style Unsalted stewed tomatoes, drained and chopped

3 cups mild Chi-Chi's Fiesta salsa

1 cup low sodium chicken broth or your own

1 – 2 tablespoons Texas chili powder or 1 TSP Ancho Chili Pepper Powder

Shredded cheddar cheese (optional) I substitute soy cheddar cheese.

Chop onion and pepper with food chopper. 

Press garlic with Garlic Press.

Heat oil in 6 QT. Pot over medium heat.

Add meat, onion, pepper, and garlic. 

Cook and stir until meat is no longer pink, drain. 

Return mixture to pan. 

Stir in all beans, tomatoes, salsa, broth, and chili powder. 

Bring to boil over medium heat; reduce heat. 

Simmer covered for 15 minutes, stirring occasionally. 

Serve garnished with shredded Cheddar cheese.