Chili is not just an iconic meal to be savored on cold weather days. It’s a hearty and healthy meal that is a staple to keep in your recipe book and use all year round. our turkey chili is packed full of flavor and what we like to call “hidden vegetables.” There is a lot of debate about whether chili should include beans, and for this recipe we welcome beans as an added nutrient and protein. (No offense to our anti-beans-in-chili friends).
Since chili can be made in large batches, I like to use chili for meal prep. We’ll make a big batch at once and it’s the dinner that keeps on giving (it’s great not to have to cook every single night if you’ve got a busy work schedule like we do!)
Ingredients:
2 lbs. Ground Turkey
2 Tbsp. Olive Oil
2 Cups of Yellow Onion, diced
6 Garlic Cloves, minced
1 Cup Celery, diced
1 Jalapeño, seeded and diced
2 Medium Red Peppers, diced
5 Cups Peeled San Marzano Tomatoes
2 15.5 oz. cans of Red Kidney Beans, drained and rinsed
2.5 Cups of Beef Broth
1 Bay Leaf
3 Tsp. Cumin
2 Tbsp. Chili Powder
2 Tsp. Oregano
1/2 Tsp. Cayenne Pepper
1 Tsp. Ground Black Pepper
1 Tsp. Salt
Directions:
For the quickest start-to-finish Chili, prepare your ingredients ahead of time; rinse and chop your vegetables, and drain and rinse your kidney beans.
In a large pot or stovetop Dutch oven, brown the ground meat with the olive oil on medium-high heat.
Once the meat is browned, add your diced onion and celery, minced garlic, stirring well. Cook until the onion becomes slightly transparent and the celery softens, about 3-4 minutes.
Add the beef broth, diced peppers, peeled tomatoes and spices (salt, pepper, cayenne, cumin, bay leaf, oregano). Cover the pot with a lid and let the new ingredients heat up for 5-6 minutes.
Lastly, add your drained and rinsed kidney beans to the mixture and let cook for another 5-6 minutes.
Take the chili off the heat and let it rest for a few minutes before serving. Garnish with shredded cheddar cheese, lime wedge and sour cream.
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