dead-reckoning turkey chili

here’s how i got my turkey today, or at least here’s the old version of the turkey chili recipe i vaguely follow. all amounts are approximate, and all ingredients are optional. if there’s an ingredient you don’t like, don't use it. if there's one you like a lot, use more of it.

1 pkg. (about one pound) extra-lean ground turkey
1 medium onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 clove garlic, minced
2 jalapeño peppers, seeded and finely chopped
15oz. whole kernel corn
15oz. tomato sauce
15oz. water
2 tbsp. chili powder
½ tsp. ground red (cayenne) pepper
½ tsp. paprika
2 tsp. ground cumin
salt & freshly ground black pepper
15oz. kidney beans

combine the turkey, onion, and peppers in a medium-sized saucepan (about 3-4 qts.) over medium-high heat. after a couple of minutes, add the garlic and jalepeño peppers.

cook until the onions are translucent, the turkey has cooked, and the peppers have softened up. turn down the heat a bit, and pour in the corn, tomato sauce, and water.

if you can get fresh corn, that's even better than the canned stuff. just cut the kernels off an ear or two (and scrape out the 'milk' from the cob!).

add the spices. this where you really get to play around. those amounts are very approximate. i’ve never measured. the carroll shelby chili mix is also a fine way to eliminate the guesswork, but that’s not nearly as much fun.

simmer for about fifteen minutes, stirring often. add the beans, and simmer for another five to ten minutes.

remove from heat. eat. enjoy.