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Turkey Chili

Turkey Chili

Turkey Chili

Makes 4 servings
Each serving contains: 2 proteins, 1 carb, 2 veg, 1 fat
**This recipe goes slightly over the serving size of Vegetables

Ingredients:
  • 1 ½ lb Ground Turkey
  • 2 Tbsp Olive Oil
  • 2 tsp Butter
  • 1 Cup Yellow Onion, diced
  • 1 Cup Celery, chopped
  • 1 Cup Carrots, chopped
  • 2 Cloves Garlic, minced
  • Sea Salt and Pepper to taste
  • 1 Tbsp Chili Powder
  • 1 tsp Cumin
  • 1 tsp Turmeric
  • 1 tsp Dried Oregano
  • 2 Tbsp Tomato Paste
  • 1 tsp Brown Sugar
  • 1 (28oz) Can Crushed Tomatoes
  • 2 Cups Chicken Broth
  • 1 Cup Kidney Beans, rinsed and drained
  • 1 Cup Black Beans, rinsed and drained
  • 2 Cups Kale, chopped and destemmed
  • 2 Cups Frozen Corn
Directions:
  1. Over medium heat, add Olive Oil to a large soup pot. Cook Turkey until browned. Season with Salt and Pepper. Cook for about 6-8 minutes. Transfer to a paper towel to drain. Set aside.
  2. Add Butter to the pot with the remaining juices from the Turkey. Cook Onions, Carrots and Celery for about 2 minutes and then add Garlic. Cook for about 30 seconds to 1 minute.
  3. Add Chili Powder, Cumin, Turmeric, Oregano, Salt and Pepper and stir to mix well then add Tomato Paste and Brown Sugar. Stir and cook for another 2 minutes.
  4. Stir in the Crushed Tomatoes, Chicken Broth and Turkey. Simmer for 10 minutes.
  5. Add the Beans and Corn to the pot and cook for another 3-5 minutes.
  6. Stir in the Kale and cook until wilted, 1-2 minutes.
  7. Separate into 4 equal servings and enjoy.
Photo Credit- Brenda Young

Tagged with: COLLECTION::Gluten Free, COLLECTION::Poultry & Pork, COLLECTION::Soups, COURSE::Lunch or Dinner

By Eden Covington June 12, 2019

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