Home made CHILI

Got inspired by a few WLS people on the Ytube.
I am the first to admit, I am a HORRIBLE cook.
I have tried, seriously, and yes, I have burned water!
I can bake, some, but cannot cook well to save my life.
The things I do make which are edible are in the form of a mish mash.
Take ziti or lasagna for example, it's hard to ruin it. It's a mish mash of pasta, sauce (NO! it's NOT GRAVY and yes I am Italian!!), cheeses and meat.
The same goes for a home made soup, I can do that...again, a mish mash.
When I saw the people making all sorts of CHILI for the protein meal I became interested.
The only chillies I have had were one or two from friends/family or Wendy's.
They are OK.
I thought I had a real dislike for beans(except for pasta faglioli) but I was going to try.
The WLS people making chili were upping the beans and substituting ground turkey for the chopped meat.
Eww, I thought...all those beans.
Hey, I LOVE Pasta Faglioli so I would TRY the multi bean chili.
I have made it 4 or 5 times so far, three variations.
The first was made with 3 types of beans and regular ground meat.
The next time it was 3 beans and stew meat pieces.
The last variation was indeed the ground turkey. Since the turkey didn't make it awful, this is how I will make it from now on...for the reduction in fat per serving.
So...in my mish mash way of describing my recipe here it is:
1-2 pounds of ground turkey
1 can black beans (frijol negro)
1 can kidney beans
1 can white beans (Cannellini)
1 small can of tomato paste
1 large can of tomato sauce
2 med can of diced tomatoes(with sweet chillies)
5 clove of garlic sliced and diced and chopped to bits
1/2 large onion sliced and diced and chopped to bits
EVOO and butter
I rinse the canned beans in a colander and set aside to drain.

While I am browning the meat in a skillet with just a drop or two of EVOO.

In a heavy stock pot I put in a slightly more generous drop of EVOO and a pat of butter.

On low heat I stir the onion until it is translucent (huh fancy schmancy). Add garlic....mmmsmells delish at this point...
Still constantly stir the meat as it's browning.

to the stockpot add the tomato paste. Lydia always says to saute the tomato paste a bit to give it flavor...ok...so saute it a bit....

to this I add the tomato sauce, the diced tomatoes (with their juice), and the beans.
When the meat is done browning, drain in the colander and add to the stockpot.

IF..if IF...the mish mash is too dry looking....add a can of water. Stir, getting everything mixed.

When it comes to a bubble, lower the flame, cover and let it cook for about 40 minutes. Give it a quick stir about every ten minutes.
Check halfway through in case you need to add more water and give it a stir.

Serve with a sprinkle of mild cheddar cheese or sour cream.

It is delicious. Believe me, I am a picky eater.
The next time I make a batch I will put up pics.