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)
1 large stalk(s)
Celery
2 large
Carrots
(large; peeled and diced)
1 large
Yellow onion
(diced)
3 clove(s)
Garlic
(minced)
454 gm
Ground turkey, lean
1 can(s) (15 oz)
Red kidney beans, canned, drained
426 gm
Tomato Sauce, low-sodium, canned
(1 can)
1 can(s) (28oz)
Diced tomatoes, low sodium, canned
1 tsp
Chili powder
1 tbsp
Cumin
(ground)
1 tbsp
Paprika
4 tbsp
Greek yogurt, plain, fat-free
(optional)
1/4 bunch
Cilantro (coriander)
(freshly chopped)
Instructions
Heat the oil in a large soup pot over medium heat. Add the carrots, and celery. Sauté for 3-5 minutes, until soft.
Add the garlic and onions and sauté for an additional 2-3 minutes.
Add the ground turkey 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, salt 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.
