Turkey Chili
Turkey Chili
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic minced
- 2 medium onions diced
- 2 bell peppers, any color cored and chopped
- 2 carrots peeled and diced
- 2 stalks celery diced
- 1 medium sweet potato peeled and cubed
- 1 pound ground turkey
- 1½ – 2 cups water
- 1 can diced tomatoes
- 1 15-oz can tomato sauce (no salt added)
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- Pinch red pepper flakes
- 3 cups black beans (2 cans)
Optional Toppings
- Sliced fresh avocado
- Thinly sliced jalapeño
- Shredded cheese
- Plain non-fat Greek yogurt or sour cream
- Freshly chopped cilantro
Instructions
- Heat the oil in a large soup pot over medium heat. Add the garlic, onions, bell peppers, carrots, celery and sweet potato. Cook on high for 8 – 10 minutes, until soft.
- Add turkey and cook until browned, 5 – 7 minutes, stirring often to break up into smaller pieces.
- Once meat is browned, add 1½ cups water, diced tomatoes in their juices, tomato sauce, chili powder, cumin, paprika, cayenne, salt, black pepper and red pepper flakes. Bring to a boil, then reduce to medium heat.
- Add beans and simmer uncovered until the chili thickens, about 45 minutes, stirring occasionally so that the chili does not stick to the pot. If the chili becomes too thick, add remaining water to reach a desirable consistency.
- Toward the end of the cooking time, taste and adjust seasonings; for example, if it needs an extra kick, add more cayenne pepper.
- Serve hot, with optional toppings.
Notes
PhytoRx Focus
- Black beans have the highest source of inflammation-fighting anthocyanins of all beans.
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