This turkey chili is DA bomb! Washed it down with some Omission Gluten Free beer. Thanks to http://www.ambitiouskitchen.com/ for this yummy recipe! Switched out the sour cream with Siggis Dairy plain yogurt and OMG. Complete game changer. You LEGIT won’t even notice that it’s yogurt instead of sour cream. Mind officially blown.
Ingredients
- 2 teaspoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 pound extra lean ground turkey or chicken (99%)
- 4 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt, plus more to taste
- 1 (28-ounce) can diced tomatoes
- 1 1/4 cups chicken broth
- 2 (15 oz) cans dark red kidney beans, rinsed and drained
- 1 (15 oz) can sweet corn, rinsed and drained
- For topping: cheese, avocado, tortilla chips, cilantro, sour cream
Instructions
Place oil in a large pot and place over medium high heat.
Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently.
Next add in ground turkey and break up the meat; cooking until no longer pink.
Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
Next add in tomatoes, chicken broth, kidney beans and corn.
Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together.
Taste and adjust seasonings and salt as necessary. Garnish with anything you'd like.
Makes 6 servings, about 1 1/2 cups each.
Notes
A few comments about the chili being too spicy -- I used McCormick's Chili Powder in this recipe, which is very mild. If you're using something else, I would start with 2-3 tablespoons instead of 4. To make this recipe in the slow cooker: Reduce the chicken broth to 1/2 cup and brown the turkey and onions before adding to the slow cooker.