Turkey Chili
This Turkey Chili is a flavorful, comforting and healthy recipe that will give you leftovers for days. This turkey chili starts with onions and bells peppers that are sautéed with jalapeño and garlic and then tossed with seasoned ground turkey, diced tomatoes, beans, lime zest, hot sauce and more. Finish off this turkey chili with melted cheddar cheese, fresh cilantro and a lime wedge and you will be going back for seconds before you know it!
Grocery List:
2 Lbs Ground Turkey (93% lean)
2 - Large Sweet Onions
2 - Red Bell Peppers
2 - Yellow Bell Peppers
2 - Orange Bell Peppers
2 - Jalapeños
6 - Garlic Cloves (minced)
2 - 28 oz Cans of Diced Tomatoes (I use san marzano)
2 - 16 oz Cans of Pinto Beans
2 - 16 oz Cans of Black Beans
2 - 16 oz Cans of Red Kidney Beans
2 Tbsp of Chili Powder
1.5 Tsp of Cumin
1.5 Tsp of Cayenne Pepper
1 Tsp of Paprika
1 Tsp of Garlic Powder
3/4 of Dried Oregano
Red Wine Vinegar
Hot Sauce (I use Tapatio)
Olive Oil
Cilantro
Kosher Salt and Black Pepper
Optional toppings:
Shredded Cheddar
Crumbled Tortilla Chips (my fav)
Avocado
Sour Cream
Directions:
1. Chop the peppers, onions and jalapenos into bitesize pieces. Put the onions in one bowl and the peppers into another bowl
2. Mince the garlic cloves and set aside
3. Put a large pot on the stove. Cover the bottom with olive oil. Put head to medium high
4. As the oil warms up, put together your spice mixture in a bowl (chili powder, cumin, cayenne pepper, paprika, garlic powder, dried oregano)
5. Once the oil is fragrant, add in the onions. Hit them with a tsp of kosher salt and stir
6. As the onions soften (about 4 minutes), add in the peppers and jalapenos. Add in another 1/2 tsp of kosher salt and 1/4 tsp of black pepper and stir
7. As the onions and peppers begin to sweat, add in the garlic
8. Once the vegetables are soft to the touch, add in the 2 lbs of ground turkey and the spice mixture. Hit the meat with an additional pinch of kosher salt and black pepper
9. With a wooden spoon, break up the ground turkey and mix
10. Once the meat is broken up, add in 2 tbsp of red wine vinegar and mix in with the meat
11. While the meat cooks, open all your cans. Make sure to drain and rinse the beans. After the meat cooks for about 10 minutes - add in the diced tomatoes, beans, and mix
12. Zest one lime and add the juice of 1 lime into the chili, as well as 1 tbsp of your favorite hot sauce (I use Tapatio) and stir. Raise heat to high and bring to a bubble then lower the temperature to a simmer and put the lid on. Allow the chili to simmer for at least 2 hours, stirring occasionally
13. After at least two hours, enjoy! Serve each bowl with a lime wedge
14. Be ready - because the chili will taste even better the next day