Sheila Jenkins, 30 Black Forest Circle, winner of the 2016 Chili Cookoff
shares her recipe:

Sheila’s Red, Hot and Sweet Chili

1 cup chopped red bell pepper
1 cup chopped red onion
Minced garlic to taste
2 ½ T Chili powder
1 tsp dried oregano
½ tsp chipotle chili powder
14.5 oz. can DelMonte diced tomatoes with mild green chiles
14 oz. can crushed tomatoes (I use ½ of a 28 oz. can of Tutorroso crushed tomatoes)
¼ tsp sea salt
1 T brown sugar
1 cup fresh, frozen or canned corn
15 oz. can black beans rinsed and drained
2-3 cups cooked and shredded chicken or turkey breast (or you can use 1 lb ground turkey, browned and drained)

• Saute pepper and onions in small amount of canola or olive oil until tender.
• Add garlic and saute for about another minute.
• Add chili powders and oregano and saute about 30 seconds.
• Add tomatoes, sea salt, beans, brown sugar, corn and chicken or turkey.
• Bring to a boil and reduce heat to simmer for 15 min.

I turn off the heat and let it sit on top of stove until cooled down a bit. Best made the day before you want to serve it, but it is still good consumed immediately! Doubles easily.

Enjoy!!!