Turkey Chili

Whoa, I cooked meat! Or maybe I should say, I cooked with meat. I make chili several times over the course of each winter and as you have probably guessed from my other soups and stews, it is usually without meat. This time (not for the first time) I decided to add some turkey which adds wonderful texture and flavor (sorry non-meat eaters). I've made the same chili before without turkey (and just added garbanzo beans and more black beans) and it's great like that as well. This chili has more of a kick than is typical for me, but it's not crazy spicey - just enough to make you feel like you're really eating chili!

Turkey Chili

How I Did It:

1 tbsp olive oil
2 leeks (with greens), chopped
3 tsp garlic

1 lb lean ground turkey
6 tsp oregano
2 tsp basil
3 green peppers, chopped
1 orange pepper, chopped
68 oz San Marzano diced tomato, drained
1 can black beans, drained and rinsed
1 can navy beans, drained and rinsed
3 tbsp cumin
3 tbsp chili powder
1 1/2 tsp cayenne pepper
3.5 oz sodium-free chicken bullion

1. Prepare all of your vegetables, keeping the leeks and garlic separate from the peppers.

2.  Heat olive oil in a large pot and once heated add the leeks and garlic. Let the leeks and garlic cook in the oil for about 5 minutes, stirring frequently. Add the ground turkey, basil, and 2 tsp of the oregano. Cook until there is no more pink, stirring frequently.

3. Add the peppers and then the tomatoes, beans, and spices. Stir well to combine and distribute. Let cook for about an hour before serving to let the juices and spices meld together. 

Note: Chili is noticeably better the next day...and the day after that! Refrigerate for up to a week or freeze the leftovers for later enjoyment.