Turkey Chili

Fall has finally made its appearance in 2016, and it's October 1st, so chili season can begin! This past week the weather was actually on the verge of chili (pun intended) in St. Louis. It felt marvelous. 50°F-75°F = PERFECTION!!

Since I've started school this semester, I have barely gotten to do anything in the kitchen besides make myself breakfast. The rest of my meals / random snacks during the day have been anything I can lay eyes on, which really hasn't been the best for me, especially since I've been really stressed out too. I've gone through so many boxes of cereal (my weakness...cereal will always hold a giant spot in my heart) and granola and jars of nut butters that I'm almost embarrassed to say how much I've polished off. I really need to start having actual meals, whether that means getting better at meal-prepping on the weekends or just carving out a little more time to make a proper lunch and dinner during the week. I need to be a little nicer to my gut!

Today (Saturday) I FINALLY had a day to myself and got to get creative in the kitchen again, trying a handful of recipes to have for the week -- one of them being an easy healthy turkey chili! Super duper yummsie. Highly recommend this recipe. It's just a simple, pretty quick chili to whip up. And even though it's made with lean turkey meat, I don't think this lacks much if any flavor at all. I really enjoyed it and you can adjust the seasonings just the way you like it. 

If you are opposed to using ground turkey meat, you can easily swap the turkey for ground beef.  I just recommend using a leaner beef if you choose do so, like sirloin.

Makes Six 1 1/2 cup servings.

Ingredients:

  • 2 teaspoons olive oil or avocado oil (or use a good amount of spray)
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 pound extra lean ground turkey (99%) or sub ground chicken or ground beef
  • 4 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (I ommitted, but you can add it if you want that spicy kick)
  • 1/2 teaspoon salt, plus more to taste
  • 1 (28-ounce) can diced tomatoes
  • 1 1/4 cups chicken broth
  • 2 (15 oz) cans dark red kidney beans, rinsed and drained
  • 1 (15 oz) can sweet corn, rinsed and drained
  • Toppings: cheese, avocado, tortilla chips, cilantro, sour cream

Directions:

  1. Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and sauté for 5-7 minutes, stirring frequently.
  2. Add in ground turkey and break up the meat, cooking until no longer pink. Next, add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
  3. Add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-50 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
  4. Garnish with anything you'd like!

{Recipe adapted from www.ambitiouskitchen.com}