Hearty Turkey and Bean Chili

I've never found a chili recipe that works for my whole family so I'm always on the lookout.  I found this recipe for turkey and bean chili over at Mel's Kitchen Cafe and tried it last night for dinner.  My kids gobbled it up and even had seconds!  I think they loved because it wasn't too spicy and because there wasn't any "gross stuff" in it (the red pepper is camouflaged nicely).  I love that it uses ground turkey and two kinds of beans.  It has great flavors and a very subtle heat.  We ate it with cornbread and some fruit on the side. 

Hearty Turkey and Bean Chili
*Serves 6

INGREDIENTS:
1 pound ground turkey
1 medium yellow onion, chopped
1 yellow or red bell pepper, seeded and chopped
2 cloves of garlic, finely minced or pressed through a garlic press
2 (14.5-ounce) cans diced tomatoes
2 (16-ounce) cans tomato sauce
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon dried basil
1 teaspoon salt
1 teaspoon brown sugar

DIRECTIONS:
In a large pot, brown the turkey with the onion and garlic over medium heat, until cooked through, breaking up the ground turkey into pieces as it cooks. Drain off extra grease. Add the chopped bell pepper and cook 1-2 minutes until slightly tender. Add the rinsed and drained beans. Stir. Add the remaining ingredients and spices. Stir well. Increase the heat to medium-high and bring the chili to a boil, then reduce the heat and simmer for 15 minutes (or upwards of an hour if you have more time), stirring occasionally and making sure the chili isn’t sticking to the bottom of the pot.
Serve with sour cream, shredded cheese and tortilla chips, if desired.