The BEST turkey chili! A thick, rich healthy turkey chili with just the right amount of spice. Award winning recipe that will be your new favorite!
Ingredients
1 tbsp
Olive Oil, Extra Virgin
(extra-virgin)
3 clove(s)
Garlic
(minced)
2 large
Carrots
(large; peeled and diced)
1 large
Zucchini
(diced)
454 gm
Beef, ground, extra lean
1 can(s) (15 oz)
Red kidney beans, canned, drained
426 gm
Tomato Sauce, low-sodium, canned
1 can(s) (28oz)
Diced tomatoes, low sodium, canned
3 tbsp
Chili powder
1 tbsp
Cumin
(ground)
1 tbsp
Paprika
1 tsp
Cayenne pepper
6 tbsp shredded
Cheddar cheese
6 tbsp
Greek yogurt, plain, fat-free
(or sour cream)
1/4 bunch
Cilantro (coriander)
(freshly chopped)
Instructions
Heat the oil in a large soup pot over medium heat. Add the garlic, carrots, and zucchini. Sauté for 5-7 minutes, until soft.
Add the ground beef and cook until browned, 5 to 7 minutes, stirring often to break up the chunks.
Once the meat is browned, add kidney beans, tomato sauce, diced tomatoes in their juices, chili powder, cumin, paprika, cayenne, and black pepper. Bring to a boil, then reduce to a moderate bubble. Let cook, uncovered, until the chili thickens, about 20 minutes, stirring every so often so that the chili does not stick to the bottom. If the chili becomes too thick, add a little water to reach your desired consistency.
Toward the end of the cooking time, taste and adjust the seasonings as desired. Serve hot with desired toppings.
