Peak Health Turkey Chili
Happy National Chili Day! As a special treat for you, I'm sharing with you one of my absolute favorite cool weather dishes. This chili is healthy comfort food that only takes about 30 minutes to prep and 60 minutes to cook. We enjoy making it in the fall or winter when craving a hearty meal. Feel free to substitute other lean ground meat if you do not like turkey.
Recipe below, or if you prefer to print - this is a printer-friendly PDF.
Prep time: 30 minutes
Cook time: One hour
Serves 8 people
1lb 93% lean ground turkey
1- 15 ounce. cans red kidney beans
1- 15 ounce can black beans
1- 15 ounce can whole kernel corn
1- 28 ounce can crushed tomatoes
1- 16 ounce can tomato sauce
2 - green peppers
1 - large onion
5 cloves garlic
2 Tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp red pepper flakes
+/- 4 Tbsp chili powder
Shredded cheddar cheese
Chop onion, garlic, and green peppers. Open, drain, rinse kidney beans and black beans. Open corn and drain.
Heat olive oil in a stock pot. Cook onions, garlic and ground turkey over medium heat in olive oil until onions are translucent. Stir to cook evenly. Add salt, black pepper, red pepper flakes.
Add green pepper and continue cooking until peppers start to soften.
When turkey is browned, add kidney beans, black beans, and corn kernels. Add chili powder. Pour in crushed tomatoes and tomato sauce. Stir mixture together. Let cook on medium heat until the chili bubbles in the pot.
Turn down to a low heat to let simmer. After about 15 minutes, stir and season to taste. Adjust seasoning to your liking. Let simmer for another 45 minutes.
While chili is finishing, toast french bread and let brie come to room temperature
Serve in a bowl and top with shredded cheddar cheese. Include toasted french bread and brie on the side.