This healthy take on the regular beef chili will warm you up on this chilly pre-fall day! This chili recipe freezes well – keep in individual containers for a quick and delicious meal later on. I love serving it with homemade corn bread! If the chili is too thick, add in some stock or thinned out tomato sauce (thinned out with water). As always, look for low-sodium canned goods!
1 Tbsp olive oil
2 cloves garlic, chopped
1 onion, chopped
1 24-oz package ground turkey
2 Tbsp chili seasoning
1 28-oz chopped or diced tomatoes
1 (15-oz) can pinto beans, rinsed and drained
1 (15-0z) can black beans, rinsed and drained
1 cup corn kernels
1 chopped red bell pepper
Chili toppings, as desired (cheese, crackers, green onions, etc)
1. Heat the olive oil in a large stock-pot over medium-high heat. Add the garlic and onion and cook until softened.
2. Add the turkey and cook until no longer pink. Stir in the chili seasoning.
3. Add in the remaining ingredients, reduce the heat, and let simmer for about 30 minutes.
Adapted from a recipe found in Penzeys Spices Catalog