a hearty fall favorite
Hands on time: 25 minutes // Time from start to finish: 2-8 hours
(AND Diet, Gluten-Free, Lactose/Dairy Free, Diabetes Diet, Low Fat/Low Cholesterol, Cardiac Diet, Paleo)
Ingredient List: Ground Turkey, Yellow Onion, Garlic, Olive Oil, Celery, Carrots, Sweet Peppers, Tomatoes, Chicken Broth, Chili Powder, Smoked Paprika, Cumin, Salt
I mean, you could add beans to this. I’d go for pintos or cannellinis, personally, but red kidney would also work. Still, it’s nice to have a no-bean option in the chili rotation.
Dice the sweet onion and sauté in olive oil on medium until fragrant and translucent. Add diced carrots and celery and minced garlic. Add spices (chili powder, smoked paprika, and cumin), stir together and allow to slowly cook for 10 minutes or so.
While your veggies are cooking, bring a pan (I prefer cast iron for this) to medium high heat, and brown your ground turkey. The texture will be better if you bring your turkey to room temp before cooking.
Add the cooked turkey, diced tomatoes (I used canned, but you can absolutely use fresh), and chopped sweet peppers. Stir to combine and cook for a couple of minutes before adding several cups of chicken broth. (I use Better Than Bouillon Reduced Sodium, but if you make your own, so much the better.)
Cook over medium-low heat, adding additional water as needed.
How long you cook is up to you, but I recommend several hours. This is also a good recipe for the crockpot.
About 20 minutes before you’re done, make sure to taste for spice and density. If needed, adjust the flavors, and add water or turn up the heat to make the chili thinner or thicker as desired.