Serve with cornbread for a really easy, filling, tasty meal! This chili can be cooked ahead of time and refrigerated for up to 3 days. Or you can freeze it for up to a month. Reheat over low heat, adding additional water or broth as needed for the right consistency.
Ingredients:
2 onions, minced (just use 1 if you have a larger onion)
1 red bell pepper, chopped
6 cloves garlic, minced
1/4 cup chili powder
1 tablespoon cumin
2 teaspoons coriander
1/2 to 1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/4 to 1/2 teaspoon cayenne pepper
1 tablespoon vegetable oil
salt
2 pounds ground turkey (I used 85/15, but use whatever you have)
2 15.5 ounce cans kidney beans, rinsed
1 28 ounce can diced tomatoes, UNdrained
1 28 ounce can crushed tomatoes
2 cups low-sodium chicken broth
Toppings:
cilantro
lime juice
shredded cheddar cheese
avocado
fresh diced tomatoes
sliced green onion
Combine the onions, bell pepper, garlic, chili powder, cumin, coriander, red pepper flakes, oregano, cayenne, oil, and 1/2 teaspoon salt in a large pot or Dutch oven. Cover and cook over medium-low heat, stirring often, until the vegetables have softened, about 12 minutes.
Uncover and increase the heat to medium-high. Stir in the turkey, breaking it up with a wooden spoon, until no longer pink and just beginning to brown, about 4 minutes. Stir in the beans, diced tomatoes, crushed tomatoes, broth, and 1 teaspoon salt. Bring to a simmer, and cook, uncovered, until the chili has begun to thicken, about 1 hour.
Ladle into bowls, and top with your choice of toppings. ENJOY!
Are you salivating yet?! You should be!
