I’ve been waiting for some snow to post this recipe and unfortunately, the time has come. I am no fan of winter and especially not snow, but I have to admit a snow day inside with yummy food is awesome.
Chili is about as hearty and comforting as it gets. It’s one of my all time favorites and it can be made quite healthy, like this recipe. It’s the little guilt free swaps that maintain all of the flavor with cutting some calories that make this dish. People have this crazyyyyyyy misconception of ground turkey and how gross it is. Truth is, it’s AMAZING. When properly seasoned, you can’t even tell the difference. It stays moist, it’s full of natural flavor and it’s way healthier than ground beef. It’s not just a diet substitute! This recipe is versatile and can be easily changed by swapping out ingredients you don’t like with something else.
- 1 1/2 pounds of lean ground turkey
- 1 32oz container of vegetable stock (or chicken)
- 1 28oz can of unseasoned diced tomatoes
- 1 medium yellow onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 4 minced garlic cloves
- 2 15oz cans of red kidney beans
- 1 15oz can of Corn
- 4 tbsp chili powder
- 3 tsp dried cumin
- 3 tsp onion powder
- 1 tsp garlic powder
- 2 tsp dried oregano
- 1/2 cayenne pepper (skip if you don’t like heat)
- Salt & pepper to taste, about 1 tsp each
- Garnish with cilantro, scallions, avocado and cheese!
- In a large soup pot on medium high heat, add your olive oil, onions, peppers and garlic. Sauté for 4-6 minutes and add in your ground turkey. Break up the turkey and cook until turkey is fully cooked. Roughly 5-7 minutes with constant mixing.
3. Bring the mixture to a boil then reduce the heat to medium low and let cook for about 25-30 minutes until the chili thickens. Taste your chili and see if you need more salt and pepper. Garnish with cilantro, scallions, cheese and avocado and serve!