Three Bean Turkey Chili, by MVL Jr.

Three Bean Turkey Chili from Epicurious.com

2 large onions chopped
1 head / 8 garlic cloves, chopped fine
1/2 cup olive oil
four 28-ounce & two 15oz cans crushed tomatoes including the juice
two 15-ounce can tomato sauce
1/2 cup chili powder
3 tablespoons ground cumin
2 tablespoon dried hot red pepper flakes
2 teaspoon dried orégano
1 teaspoon cinnamon
2 tablespoon salt
1 teaspoon black pepper
2lbs ground cooked turkey
2 large green bell peppers, chopped coarse
two 19-ounce cans kidney beans rinsed and drained well
1 can pinto beans rinsed and drained well
1 can black beans rinsed and drained well

coarsely grated Cheddar as an accompaniment if desired

In a large kettle cook the onion and the garlic in the oil over moderate heat, stirring, until they are golden, add the tomatoes with the juice, the tomato purée, 1 cup of water, the chili powder, the cumin, the red pepper flakes, the orégano, the cinnamon, the salt, and the black pepper, and combine the mixture well. Add the cooked turkey and simmer the chili, uncovered, stirring occasionally, for 2 hours. Stir the bell peppers and the beans into the chili, and simmer the chili, stirring occasionally, for 40 minutes, or until the bell peppers are tender. The chili may be cooled completely and chilled for 2 days or covered and frozen for 2 months. Serve the chili topped with the Cheddar or sour cream.