When it’s cold out, I like to warm up with a bowl of chili. It’s comforting, and doesn’t take much work to cook up a big pot of it. I used to make my chili extra spicy, but with a toddler, I have to tame the heat. But throwing in some raw jalapeño or serrano peppers and hot sauce to my bowl makes up for it.
Ingredients
- 2 tablespoons olive oil
- 1/2 yellow onion, chopped
- 5 cloves of garlic, minced
- 1 pound ground turkey (dark meat)
- 1 tablespoon ancho chili powder
- 1 tablespoon chili powder
- 2 tablespoons tomato paste
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 1 15.5 oz can red kidney beans, rinsed and drained
- 1 14.5 oz can diced tomatoes, undrained
- 2 cups low sodium chicken broth
Toppings
You can top your chili with any of the following:
- sliced scallions
- shredded cheddar cheese
- diced red onions
- diced jalapeño or serrano peppers
- chopped cilantro
- cubes of warm corn bread
- hot sauce
Directions
- Heat olive oil in a large saucepan over medium heat.
- Add garlic and onions and sauté for about 3 minutes.
- Add turkey and cook for about 6 minutes or until cooked, stirring frequently to crumble.
- Stir in remaining ingredients.
- Bring to a boil.
- Reduce heat, and simmer for about 45 minutes.
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