Hot Peppers and Chili

Last Friday my dear co-worker brought me a bag of random peppers from her garden. In this assorted bag were a two habaneros, two long green peppers, two light green short peppers and two short red peppers. I have no idea what any (except the habaneros) are.

What to do with all these unknown peppers?

Why make chili of course.

If it had been up to me I would have put one of each of the peppers in the chili, but Alex was in charge. He decided to put both habaneros and one of the long green peppers.

Here is today's Chili Recipe

Ingredients:

• 1 pound of lean ground turkey
• 1 yellow onion, diced
• 3 cloves of garlic, diced
• 2 red bell peppers, diced
• 2 habaneros, diced
• 1 long green peppers, diced
• 1 - 6oz can tomato paste
• 1 can black beans
• 1 can pinto beans
• 1 can kidney beans
• 1 can tomato sauce
• 1 can diced tomatoes
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1 teaspoon salt

Directions:

• Brown turkey meat in a skillet over medium heat.
• Put it slow cooker
• Heat vegetable oil in skillet
• Sautee onions and garlic until translucent
• Add to slow cooker
• Sautee bell peppers and hot peppers for 5 minutes
• Add to slow cooker
• Add tomato paste, tomato sauce, and diced tomatoes to slow cooker
• Drain and rinse beans
• Add beans to slow cooker
• Add spices to slow cooker
• Mix all together.
• Cover and cook on high for 4 hours

These are the peppers I have left.

And a couple more that my co-worker brought for me today. They are called chocolate peppers.

Needless to say there will be more chili in my very near future.

Any other ideas for my peppers would be appreciated.

Happy Tuesday.