To Well With You

Spicy Turkey Chili

I used to make this every Saturday during football season. If you need a cold-weather bowl of yumminess, this fits the bill. Serve with or without crackers or cornbread, shredded cheese, Greek yogurt (a substitute for sour cream) and chopped scallions.

CourseMain Dish, Soups

Prep Time

30minutes

Cook Time

1hour

Prep Time

30minutes

Cook Time

1hour

Ingredients

3Tbsp. extra virgin olive oildivided use
1.5lbs. pounds lean ground turkeyOR other lean meat
1cup yellow or white onion, diced
1/2cup red bell pepper, diced
8-12cloves garlic, minced
2Tbsp. chili powder
1Tbsp. ground cumin
1tsp. sea salt
1/4tsp. ground black pepper
215-oz cans tomatoes with diced green chiliesOR 1 medium tomato and 1 can tomatoes with diced green chilies
16-oz. can tomato paste
115-oz. can black beans, mashed or whole
2cups organic chicken broth
1cup grated cheddar cheesefor topping (optional)
1bunch scallions, choppedfor topping (optional)
1container Greek yogurtfor topping (optional)
1pkg. oyster crackersoptional

Instructions

Heat 1 tablespoon of oil in medium pot with heavy bottom over medium-high heat. Add meat and stir with wooden spoon to break up. Cook, stirring, until meat is browned and cooked through, 8-10 minutes.
Transfer meat to strainer to drain.
Set pot over medium-high heat. Add remaining 2 Tbsp. oil, onions, bell peppers and garlic. Cook 6-8 minutes. Return turkey to pot and mix well.
Add chili powder, cumin, salt and pepper and cook, stirring about 2 minutes.
Add tomatoes, tomato paste, beans and broth. Stir well and bring to a boil.
Reduce heat to medium-low and simmer, uncovered, about 30 minutes. Taste for flavor and add salt and pepper if needed. Keep warm on stove until ready to serve.
OPTIONAL TOPPINGS: Chopped scallions, cheddar cheese, a dollop of Greek yogurt (instead of sour cream), oyster crackers.