Turkey Chili

When I was little I was surprisingly a very picky eater. Thankfully I grew out of that stage and now am only picky with my dairy which is technically not my choice lol. Growing up my papa’s chili was one of his favorite meals to make us and while it was pretty yummy I have definitely expanded my chili palette these days. My sister and I love to make this chili recipe and it is a bit cleaner then my papa’s version. This one is full of ground turkey and I even added some red bell pepper and zucchini to the mix! It is full of flavor and those iconic spices that make chili, CHILI pulls through beautifully. I even made my version for my Papa recently and I have received his approval on it 🙏🏼 No competition mindset here! Only healthy love and support! ❤️

I will say, if you like your chili super thick and more of a creamy texture then this chili recipe MIGHT not be the one for you. It definitely has more of a soup consistency (which I love), and is definitely heavier on the broth side. Either way, I encourage you to try it out for yourself and then make your judgement! Hey if you need to tell yourself it is Turkey Chili Soup, go right ahead! Now let’s get into it!

INGREDIENTS:

2 TBSP Olive Oil

1 Yellow Onion, diced

3 Cloves Garlic, minced

1 Red Bell Pepper, diced

1 Zucchini, quartered

1 lb Ground Turkey

2 TBSP Chili Powder

2 TSP Cumin

1 TSP Oregano

1/4 TSP Cayenne

1 TSP Paprika

1/2 TSP Salt

1 TSP Garlic Salt

1 (28 oz) can Crushed Tomatoes

1.5 C Chicken Broth

2 (14 oz) cans Black Beans

1 (14 oz) can Corn

Cilantro for topping

Avocado for topping

Green Onion for topping

Sour Cream (Dairy-Free) for topping

INSTRUCTIONS:

1. Heat olive oil in a medium-large pot over medium-high heat.

2. Add onion and garlic and sauté for about 3 minutes or until onion becomes translucent and garlic becomes fragrant.

3. Add red bell pepper and zucchini and sauté for about another 3 minutes or until veggies become soft.

4. Add in ground turkey. With a wooden spoon break up the meat and let fully cook before moving on. That means no more pink is left and the meat has turned brown.

5. Add chili powder, cumin, oregano, cayenne, paprika, salt, and garlic salt. Stir until evenly distributed.

6. Add crushed tomatoes, chicken broth, black beans, and corn. Give it a nice stir.

7. Turn the heat up to high and bring chili to a boil. Once boiling, turn heat down to low and let simmer for 35-40 minutes.

8. Serve, and place your toppings onto your serving.

9. ENJOY!