Turkey Chili

I'm not just a huge fan of soups and stews in general. I understand the concept of warming, comforting food when it gets especially cold outside, but I think I just find the actual cooking of ingredients together in one pot a little boring. Despite all of this, soups and stews really can be some of the healthiest and most sustaining meals in winter, when all the lovely, fresh fruits and vegetables are out of season. 

The toppings really do make the difference when it comes to chili. Jalapeño, green or red onions, avocado slices, Greek yogurt are all among my favorites, and the more the better. If you can refrain from adding chips or crackers or too much cheese to chili, it is really a very healthy dinner.  I personally prefer ground turkey to beef, but you could use either. This recipe is especially full of onions and peppers and beans, making it very hearty and healthy. 

TURKEY CHILI

1 tablespoon olive oil

1 lb ground turkey

2 yellow onions, diced

1 green pepper, diced

2 cloves garlic, minced

1 jalapeño, seeded and chopped

2 cans fire-roasted diced tomatoes

1 can tomato sauce

1 cup water

2 cans kidney beans, drained and rinsed

1-2 cans black beans, drained and rinsed

2 tablespoons chili powder

1 teaspoon paprika

1 teaspoon oregano

1/2 teaspoon cayenne pepper

1 teaspoon salt

1 tablespoon ground cumin

1/2 teaspoon ground black pepper

TOPPING OPTIONS

Cheese

Sour cream or Greek yogurt

Jalapeño slices

Green onion

Red onion

Avocado slices

Cilantro leaves

Place olive oil in a large dutch oven over medium heat. Add onion, green pepper, and ground turkey. Cook, stirring and breaking the turkey apart until the meat is cooked through and the vegetables are soft. 

Add water, tomatoes, and beans, then stir in all spices. Bring to a boil, then reduce to a simmer and cook over low heat anywhere from 30 mins to 2 hours. Serve with toppings of your choice.