VEGGIE LOADED TURKEY CHILI
Happy January Friends.
While the weather in the Bay Area has been pretty perfect (per usual), we are both East Coast natives so we still have a couple cold weather traditions that we just can't give up. One of our favorite things to do in the winter is to cook up a big batch of homemade chili!
Let's be honest, it's January and we are all trying to start the year off as happy and healthy as possible. For this recipe we replaced the classic beef with lean ground turkey making it both filling and guilt free! It is packed with so many veggies and SO much flavor.
So whether you're trying to stick to that healthy New Year's resolution or just trying to keep warm, this Veggie Loaded Turkey Chili is the answer!
- 2 tbsp olive oil
- 1-2 lbs ground turkey (99% fat free, extra lean)
- 2 cloves garlic, minced
- 1 cup onion, diced
- 1 large green pepper, diced
- 1 large red pepper, diced
- 2 large carrots, diced
- 28oz can of diced tomatoes
- 1/2 cup tomato sauce
- 1 1/4 cup chicken broth
- 15 oz can of kidney beans (rinsed and dried)
- 3 tbsp chili powder
- 2 tsp cumin
- 1 tsp dried oregano
- 3 bay leaves
- 15 oz can of sweet corn
- shredded cheddar cheese and sour cream for topping (optional)
- In a large pot, heat 1 tbsp olive oil and add turkey meat. Using a wooden spoon, stir and chop up meat. Cook for about 5 mins or until lightly browned.
- Remove cooked meat from pot and set aside.
- Add 1 tbsp olive oil back to the pot along with garlic, onions, peppers, and carrots. Stir and cook for about 7 mins or until veggies soften.
- Add the cooked turkey back to the pot
- Stir in diced tomatoes, tomato sauce, chicken broth, and all seasonings (chili powder, cumin, oregano, and bay leaves)
- Bring to a boil then reduce heat and let simmer for about 30 mins to let chili thicken.
- Stir in kidney beans and corn. Cook for an additional 10 mins.
- Taste and adjust seasonings if desired.
- Top with cheddar cheese and sour cream (optional)