Chili is nothing new around here, but that being said, we’ve never quite found or created that one perfect pot of chili that we want to turn to time and time again. Well, that is until now. This recipe isn’t reinventing the wheel in any way, but it’s the perfect amount of vegetables, spices and heartiness that had us all (kids included) wanting seconds. This blog has gradually turned into the place that I turn to as I do my meal planning each week so I wanted to make sure this one was quickly added to my list. I hope you enjoy it as much as we do!
TURKEY CHILI (adapted from this recipe)
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
8oz. sliced button mushrooms
2 cloves garlic, chopped
1 pound ground turkey
2 tablespoons tomato paste
1 teaspoon ground cumin
2 teaspoons chili powder
1 28-ounce can diced tomatoes
1 15-ounce can kidney beans, rinsed
1 15-ounce can cannellini beans
1 cup water
kosher salt and black pepper
sour cream, shredded cheese, cilantro for serving
Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, mushrooms and garlic. Cook, stirring occasionally, until tender, 4 to 6 minutes.
Add the turkey and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes.
Stir in the tomato paste, cumin, and chili powder. Cook, stirring, for 1 minute.
Add the tomatoes and their juices, beans, 1 cup water, 1 ¼ teaspoons salt, and ¼ teaspoon pepper. Bring to a boil.
Reduce heat, cover and simmer, stirring occasionally, until slightly thickened, 15-20 minutes.
Serve with optional toppings: cheese, sour cream, cilantro.
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