Midterms are coming, leaves are falling, bank accounts are suffering and your pantry is getting bare. If you’re like me, you want something easy and relatively healthy to grab as you run out the door. This turkey chili recipe is affordable at less than a couple of dollars a serving, and you can make as much of it as you want. Store it in the fridge for a week, or in the freezer for longer. Amateur tip: Make this in the Crock-Pot to avoid any burning.
- 2 teaspoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 pound extra lean ground turkey or chicken (99%)
- 4 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt, plus more to taste
- 1 (28-ounce) can diced tomatoes or crushed 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
- For topping: cheese, avocado, tortilla chips, cilantro, sour cream
- Place oil in a large pot and place over medium-high heat. Add in onion, garlic and red pepper. Sauté for 5-7 minutes, stirring frequently. Next, add in ground turkey and break up the meat; cook until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
- Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary. Garnish with anything you’d like.
- Makes 6 servings, about 1 1/2 cups each.
Recipe from Ambitious Kitchen