I love chili. In fact my entire family does. It is the quintessential food for cold days, football viewing days & rainy days – whenever. I lighten this recipe up by using lean organic ground turkey & by using a lot of spices to pump up the flavor. I hope you give this one a try!
2 tsp of olive oil
1 lb lean ground turkey (not the dark meat)
1 medium onion, chopped
1 bell pepper, chopped
4 cloves of garlic, chopped
2 – 15 oz cans of dark red beans
1 – 28 oz can of chopped tomatoes. I like Furmano’s with onions and peppers for this recipe.
1 – 6 oz can of tomato paste
1/4 c of water
1 tsp of chili powder
2 tbl of ground cumin
2 tsp of cayenne pepper
Salt and pepper to taste
Optional: I throw in one jalapeño chopped with seeds.
Low fat cheddar cheese
1 red onion, diced
1 jalapeño, chopped
In a large Dutch oven, heat the olive oil. Once hot, add the onions, peppers and ground turkey. Cook until no longer pink. Add the garlic & the remaining ingredients. Bring to a boil. Turn down, cover and let simmer for 1-6 hours. Stirring, of course, occasionally. Top with cheddar, onions or jalapeños. Enjoy!
The spoon was made for me by Carrie. Here is the link to her Etsy page 🙂
— Knead to Cook