Turkey Veggie Chili


Prep Time

20 minutes

Prep Notes

(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.)

Cooking Time

90 minutes

Yields

8 servings

Ingredients

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

Directions

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!

Notes

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. 

Credit

Prairie Health Companion