Three-Two Chili with Corn Pudding

I tried a new chili recipe last week- I usually make my favorite, Turkey Black Bean Chili, but this one is fun because it has two kinds of meat and three kinds of beans (hence the name). I think I needed to add a little water or another can of tomato sauce because it was rather thick, but it tasted delicious atop Susan Branch's Corn Pudding.
 

         

Three-Two Chili

2 T olive oil
1 onion
3 cloves garlic
1.5 pounds turkey
1 pound ground beef
1/4 cup best quality chili powder
2 T cumin
1 T oregano
1/4 t cayenne pepper
1 can 28 ounce crushed plum tomatoes, undrained
1 can red kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can cannellini or other white beans, rinsed and drained
salt and pepper to taste

Saute onions until translucent and soft over medium low heat in a dutch oven, about 5 minutes then add garlic and cook for 1 minute more. Add turkey and beef, raise heat to medium and cook until no longer pink. Stir in chili cumin, oregano, cayenne pepper. After 2 minutes,  add tomatoes and bring to boil. Reduce heat to low, cover and simmer, stirring occasionally for 1 hour. Stir in beans, heat through, and season with salt and pepper.

Serve in a bowl with grated cheddar and green onions atop Susan Branch's Corn Pudding and you have yourself a perfect fall dinner!