Hearty Turkey Chili
There’s just something so comforting about a big bowl of chili with fresh bread + butter on a rainy winter day. And quite honestly, I love that we have plenty of those up here in Washington. This afternoon, cooking up a big bowl of chili for dinner (and leftovers for the next 2 days), was all I wanted to do. This chili in particular is not only absolutely delicious, it’s also filled to the brim with protein, nutrients, icon, zinc, magnesium, fiber, and antioxidants. Talk about comfort food at it’s finest. Cozy up and enjoy!
Turkey Chili: makes 6 servings
2 tsp avocado or olive oil
1 lb natural ground turkey
1/2 yellow onion chopped
1 tsp garlic powder
1 tsp onion powder
1 tbsp cumin
1 tsp oregano
1/2 tsp red chili pepper flakes
1/2 tsp chili powder
1/4 tsp smoked paprika
1 tsp tomato paste
1 cup organic chicken or veggie stock/broth
1 can black beans
1 can white beans
1 can pinto beans
1/2 can corn
1 small can diced tomatoes
1/2 jar of marinara sauce
1 green (or red) bell pepper chopped
Light Sour Cream or plain yogurt
S+P to taste
Fresh toasted sourdough + butter on the side
Heat 1 tsp oil in frying pan. Add turkey until fully cooked.
Meanwhile, in large stock pot, heat remaining 1 tsp of oil. Sauté onions.
Add cooked turkey to stock pot along with all of the spices, tomatoes, marinara, broth and tomato paste. Stir it up good.
Cover and allow to simmer for 25 minutes over medium low heat.
Add chopped green pepper, corn and all beans. Cover and allow to simmer for another 10 minutes.
Top with sour cream or plain yogurt, avocado, cheese, and S+P. Enjoy with a side of fresh sourdough with butter.