(When using canned products such as beans or tomatoes, look for ones with BPA-free can linings such as Eden Organic, Westbrae or Muir Glen. No salt added is a good choice too.)
2 cloves garlic, minced
1 medium onion, diced
1 stalk celery, diced
½ red pepper, diced
½ yellow pepper, diced
2T. EVOO( extra virgin olive oil)
1 ¼# ground turkey
1-18oz jar or can plum tomatoes, chopped (I like the Jovial brand)
1-14oz can fire roasted diced tomatoes with green chilies with juice
1-14oz can diced tomatoes with juice
1T. of chili powder (I like to use one teaspoon of 3 different kinds to give thechili lots of depth in flavor such as Penzey’s regular, medium and ancho chilipowder)
½-1 tsp of ground cumin or Penzey’s Turkish Seasoning
1tsp kosher salt
¾ tsp ground pepper
¼tsp garlic powder
2c. beef broth (2 tsp Beef -Better than Bouillon mixed with 2 cups boiling wateror your favorite msg-free beef broth)
1 can cannellini beans, drained, rinsed
1 can mixed chili beans, drained, rinsed
¼ cup chopped cilantro leaves
Ina large Dutch oven heat olive oil over medium heat. When hot, add the onions, peppers, garlic and celery and sauté about 5 minutes or until softened. Then add the ground turkey. Continue to cook another 5 minutes or so until turkey is cooked (turns white). Then add tomatoes broth,and seasonings except for ¼ cup cilantro. Simmer partially covered for about 1 hour stirring occasionally. Adjust seasonings.
Add beans and ¼ cup cilantro. Cook for another 20 minutes.
Serve with garnishes.
Flavor is even better the next day!
Garnishes: Optional but delicious!
Garnishes- Non-fat Greek yogurt or low-fat sour cream, shredded Monterrey Jack/cheddar cheese, and more cilantro, Siracha or other hot sauce.
Prairie Health Companion