Mom's Turkey Chili

My two favorite dishes my mom would make during the fall & winter months is chicken stew and turkey chili.  Like the stew (which I already made and will be doing so again soon) most of the work is done while the chili is cooking on the stove. Also, it freezes really well for a few months.


Ingredients:
1 - 1 1/2 lb ground turkey breast
1  green pepper, finely chopped
1 onion, finely chopped
1teaspoon flour
2 cans of red kidney beans (19oz each, drain a little of the excess juice)
2 tablespoons brown sugar
1 quart tomato juice
1 cup water

Chili paste:
    2 teaspoons chili powder
    1 teaspoon flour
    1/4 cup water
    salt and pepper as desired


Directions:

1. Put a little butter/cooking spray inside pot and brown turkey slightly. 
2. Sprinkle teaspoon of flour, add onions until transparent, then add peppers until somewhat soft (about 15-20 minutes). 
3. Add brown sugar, tomato juice, beans and water. 
4. In a small bowl mix chili powder, flour and water (can add a little cayenne for a kick). Stir well to blend.
5. Add chili paste little by little, stir well and let the the chili start to bubble.  Cover loosely and cook slowly on the stove for 2 hours.  If the chili is think, uncover pot and allow it to cook down. 
6. Serve with fresh french bread or favorite cracker.

Finely chopped peppers and onions and the chili paste 

Chili reduced about an inch over 2 hours