Turkey Chili

I played a little trick on Scott (hehehehe).  Scott usually disapproved of my healthy renditions of recipes, so I knew he would not be a fan of non-beef chili.  It was after he devoured his huge bowl of chili before I broke the news to him that he was eating healthy turkey!  Chili freezes well, so I made a giant pot and put the leftovers into individual tupperware and threw them in the freezer for my workweek lunches.  Man oh man, all the office-folk were envious of my leftover turkey chili lunch!

Serves: 4-6
Ingredients:

• 1 lb ground turkey
• 1 onion, roughly chopped
• 1 green pepper, roughly chopped
• 4 garlic cloves, minced
• 2 can red beans
• 1 can black beans
• 2 small cans tomato sauce
• 1 can diced tomatoes
• 1 tsp red pepper flakes
• 2 tsp cumin
• 2 tsp chili powder
• 2 tsp salt
• 1 tbsp olive oil
• 1 tsp freshly ground black pepper

Heat olive oil in a large skillet over medium heat.  Add green pepper, onion, and garlic and cook for about 5 minutes.  Add ground turkey and cook until brown.  Meanwhile, add red beans, black beans, tomato sauce, crushed tomatoes, red pepper, cumin, chili powder, salt and pepper in a crock pot.  Once the ground turkey is brown add to the crock pot.  Mix everything together, and cook on low for 7 hours.

While the chili is cooking, you can taste and add spices to your preference.  I enjoy spicy chili so I added more chili powder.  If your broth is too runny, ladle out 4 scoops of just the liquid and place into a bowl.  Add about 1 1/2 - 2 tbsp flour and 1/2 a tbsp of butter to the bowl.  Wisk the mixture together until the liquid becomes thick.  Dump the contents back into the chili and thoroughly mix together.

Garnish your chili with a dollop of light sour cream, green onions, and shredded cheese.

 

Happy Cooking!