Turkey Chili

Now that it is officially fall, it is soup season!! I know it doesn’t truly feel like fall in Florida because it is still 75 degrees, but I am absolutely loving the chilly mornings and evening. Since, soup is probably one of my favorite foods I decided to make a healthy Turkey Chili recipe that is mouthwatering. This recipe can make enough for the whole family, or store it in the fridge for up to a week or freeze it for up to 3 months! It is so east to make and it’ll having you wanting more day after day. So, cozy up and get to cooking!

Ingredients:

  • 1 lb Ground Turkey

  • 1 Poblano Pepper, diced

  • 1 Yellow Onion, diced

  • 1 Red Bell Pepper, diced

  • 1 28 oz can Diced Tomatoes

  • 32 oz Chicken Broth

  • 2 cloves Garlic, minced or chopped

  • 1 can Kidney Beans, drained and rinsed

  • 1 can White Kidney Beans, drained and rinsed

  • 1 can Black Beans, drained and rinsed

  • 1 6oz can Tomato Paste

  • 3 tbsp Cumin

  • 3 tbsp Chili Powder

  • Salt and Pepper to Taste

How to Make:

  • Heat the olive oil in a large pot or dutch oven over high heat.

  • When the oil shimmers, add the onion, poblano pepper, red bell pepper, and ground turkey.

  • Cook, stirring occasionally until the onions are caramelized and the turkey is cooked through, about 10 minutes.

  • Add the garlic and cook 1 minute.

  • Stir in the cumin, chili powder, salt and pepper.

  • Add all of the bean, tomato paste, and diced tomatoes.

  • Pour in the chicken broth and 1 cup of water, bring to a boil, cover and reduce the heat to low.

  • Cook 20 minutes.

  • Pour out into bowls and top it with avocado, cheese, jalapeños, cilantro, and greek yogurt!

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