Lauretta’s Summer Chili with Five Peppers

By Chef Lauretta Morris


As needed olive oil


5 tbsp Worcestershire sauce

1 tbsp cayenne pepper

To taste salt and freshly ground black pepper

1 Large red onion, diced

3 tbsp minced fresh garlic

1 Large yellow pepper, seeds and ribs removed, diced

1 Large green pepper, seeds and ribs removed, diced

2 Large red peppers, seeds and ribs removed, diced

1 Large orange pepper, seeds and ribs removed, diced

1 #10 Can great Northern white beans

84 oz canned diced tomatoes with green chilies

8 oz canned tomato paste

33 oz frozen sweet corn, thawed

1/4 c jalapeno peppers, minced

1 Bunch fresh parsley, chopped

1 Bunch fresh cilantro, chopped

1 c pignoli nuts

1 c shredded Parmigiano-Reggiano


In a stockpot, heat 5 tablespoons olive oil over medium heat. Sauté ground turkey in oil. Add Worcestershire sauce, cayenne pepper, salt and pepper. Cook completely and remove from heat.

In a large sauté pan, sauté onion, garlic and peppers in additional olive oil until glazed. Add to turkey mixture, return to low heat and gently simmer.

Add beans, tomatoes, tomato paste, corn and jalapenos.

Simmer on low heat for 1 hour, stirring occasionally.

Garnish with parsley, cilantro, pignoli nuts and shredded cheese. Serve immediately.